Chickpea and Leek Soup

Microwave 4-5 small red skin potatoes for 5 minutes to allow to soften

Chop 3 medium leeks (be careful when cleaning, leeks tend to contain excess dirt), 1 clove garlic finely chopped

Heat large heavy bottom to medium-high heat, when warm add 1 T olive oil, add leeks and garlic to pan, season with a pinch of salt and pepper.

Add 1 can drained chickpeas to pan.  Cut potatoes in half and add to pan.  Allow to mix with leeks and garlic for about a minute

Add 2 C Chicken Stock (or vegetable stock to make a vegetarian soup), simmer soup for 15-20 minutes on low heat.

Carefully remove soup from heat and in a blender puree about 1/3 of the soup (this will create a nice consistency when add back to the soup overall).  Please be careful when blending hot things, I use a towel over the top of the blender and leave a crack in the lid to allow steam to escape.

Serve topped with fresh pepper and parmesan cheese.

For meals I would have soup and a grilled chicken breast for dinner one day, and then re-warm the soup and have it with a sandwich on a second day.

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