Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion, finely chopped

  3. 2 leeks, washed and finely chopped

  4. 2 garlic cloves

  5. 2 (410g) tins of chickpeas

  6. 1 litre vegetable stock zest of

  7. 2 unwaxed lemons

  8. 4 tbsp fresh parsley

  9. 2 tbsp fresh mint Greek or natural yoghurt, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan, add the finely chopped onion, leeks and garlic, and cook gently with the lid on for about 5 minutes until softened but without colour.

  2. Add the chickpeas and the stock, season and bring to the boil.

  3. Reduce the heat and simmer for 15 mins.

  4. Transfer half of the soup to a blender and whizz until smooth, then return to the pan and stir together - this thickens the soup and gives it a creamy consistency.

  5. Make the gremolata by mixing the finely chopped parsley, mint and lemon zest together in a separate bowl.

  6. Serve the soup with a swirl of yoghurt and a generous dollop of gremolata - enjoy!


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