I’ve been waiting and waiting for leeks in the CSA box. I know we’ve received them in the past, and I have been planning to make this soup for weeks and weeks. My house has also been relying on chickpeas lately as a vegetarian protein source all summer long, so I’ve been stockpiling them (canned and dried) like crazy. The best part of the leek showing up when it did was the opportunity I had to use up the rest of a bag of wilting power greens: baby kale, chard, and spinach.
- In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.
- Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.
Per serving: 265 cal, 10 g fat (1 g sat. fat, 2 g polyunsaturated fat, 5 g monounsaturated fat), 0 mg chol, 856 mg sodium, 33 g carb, 9 g fiber, 6 g sugar, 13 g pro
The recipe calls for 2 leeks, but the farmer only gave me one. I didn’t want to halve the recipe and have only 2 cups of soup as an end product, so I supplemented the leek with three big green onions. Everything else I did as written in the original recipe.
I love this recipe! Cooking the leeks was relatively hands-off, and they were so fragrant as they softened. The rest of the cooking steps went quickly and I was tasting in no time. I added salt and pepper in two stages. The lemon in the broth was bright and fresh, and the rich onion-y flavor was deep and wonderful. The greens gave an earthiness and the chickpeas were little grainy pops of texture. Verdict: I would definitely make this again. Happy soup weather!