Chickpea and Leek Soup

From The Naked Chef by Jamie Oliver

serves 6

12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated

Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.