Chickpea soup with leeks
15
25
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 carrots, grated
- 2 garlic cloves, chopped
- 45 ml (3 tablespoons) of olive oil
- 375 ml (1 1/2 cups) of chickpeas
- 1 litre (4 cups) of chicken broth
- 1 can of 796 ml (28 oz) of canned Italian tomatoes
- Salt and pepper, up to taste
- 250 ml (1 cup) of vermicellis or any other small pastas
- 30 ml (2 tablespoons) of fresh parsley, finely chopped
- Zest and juice of one lemon
- Parmesan cheese, up to taste
Preparation
Side-by-side mode
- In a large casserole, fry sliced leeks, carrots and garlic in olive oil for 1 minute at medium-high heat.
- Add chicken broth, canned tomatoes, chickpeas, salt and pepper. Bring to a boil.
- Add vermicelli and cook for 5 minutes or until well cooked.
- Add parsley, lemon zest and juice, mix well and serve.
- Garnish with Parmesan cheese up to taste.
