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Creamy Chickpea Soup




Source of Recipe


The Toronto Star


List of Ingredients




1 tbsp vegetable oil

1 large leek, white and light green part only, finely chopped

4 large cloves garlic, chopped

1 large red bell pepper, diced

2 cups each: chicken or vegetable stock, water

Two 19-oz (540 mL) cans chickpeas, drained, rinsed

1 tsp chopped fresh thyme or 1/4 tsp dried

1 bay leaf

2 tbsp fresh lemon juice

2 tbsp chopped fresh flat-leaf parsley

Freshly ground pepper to taste

Chopped fresh parsley or coriander for garnish

Recipe



In large saucepan, heat oil over medium heat. Add leek, garlic and red pepper; cook, stirring, about 4 minutes until leek is soft but not browned. Add stock, water, chickpeas, thyme, bay leaf, lemon juice and parsley. Reduce heat to low and simmer, covered, about 15 minutes. Remove from heat, cool slightly and remove bay leaf. Transfer about one third of soup to blender or food processor; purée until smooth. Return to saucepan. Cook soup over medium heat until heated through. Add pepper. Serve garnished with parsley.

Makes 4 to 6 servings.