Trim the outside of the leeks back then cut off any coarse green tops and discard them.
Cut the leeks in half lengthways and slice the halves into fine shreds. Put the chopped leeks in a colander and rinse thoroughly under running water, removing any dirt.
In a large saucepan, gently heat the butter and add the garlic, leeks, paprika and thyme leaves. Put the lid on the pot and slowly cook until soft without colouring.
Add the chickpeas to the leeks with the stock and potatoes. Bring to the boil then simmer gently for half an hour or so until the potatoes are well cooked.
If the soup is too thick, loosen it with a little boiling water.
Break up the chickpeas and pieces of potato to thicken it slightly. The easiest way is to split the soup in half and blend the one half until smooth. Mix the two batches of soup together and season carefully with sea salt and freshly ground pepper.
Spoon the soup into hot bowls, drizzle with a splash of olive oil and finish with some grated parmesan cheese.
Reprinted with permission of Angelique Rabi, Exec Chef of Madame Zingara Theatre of Dreams