Chickpea, smoked paprika and parmesan soup

Recipe from: 23 May 2012
chickpea soup

Ingredients 11
Servings 1
Minutes 00:20


Serving Change
  • 2
    medium leeks
  • 15
  • 2
    garlic cloves- chopped
  • 1
    handful fresh thyme- leaves picked
  • 50
    smoked paprika
  • 2
    chickpeas- drained and rinsed
  • 600
    chicken or vegetable stock
  • 2
    medium potatoes- peeled and chopped
  • salt and pepper to taste
  • extra virgin olive oil
  • freshly grated parmesan for garnish


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.


Read more on: boil  |  pulses  |  recipe  |  soup


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.