Leek, Saffron And Chickpea Soup - cooking recipe

Ingredients

1 teaspoon olive oil
4 leeks, cleaned and chopped
1 pinch saffron thread
4 wide strips lemon zest, removed from a lemon with a potato peeler
3 -4 cups stock (or water if you prefer to have the delicate saffron show through)
250 g chickpeas (cooked)
1 cup flat leaf parsley, chopped
salt & freshly ground black pepper

Preparation

Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.