Chickpea

Potato-Leek Soup With Spiced Chickpeas

January 18, 2022
4.3 Stars
Photo by Rocky Luten Prop Stylist: Brooke Deonarine Food Stylist: Adrienne Anderson
Author Notes

The simplicity of this soup is what makes it special: Leeks, garlic, and shallot are cooked in butter, which complements creamy potatoes and chickpeas, all adding up to a hearty vegetarian soup. You can even add some carrots and parsnips along with the potatoes in Step 2 for a bit of extra sweetness, as well as red chiles for a bit of heat. But for me, the star of this dish is that lovely spiced topping. Cooking some of the leek greens and chickpeas in paprika, coriander, and cumin until crispy lends a bit of texture against the creamy soup. When served together, these small additions make the soup sing. —Chetna Makan

  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 2 tablespoons salted butter
  • 1/4 cup extra-virgin olive oil, divided
  • 1 large shallot, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 large leeks, washed and thinly sliced (all green and white parts, roots discarded)
  • 11 ounces (about 3 medium) all-purpose potatoes, such as Yukon Gold, roughly chopped
  • 2 (15.5-ounce) cans chickpeas, drained
  • 4 cups vegetable stock
  • Fine sea salt
  • 1/4 teaspoon hot smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • Freshly ground black pepper
  • 2 tablespoons heavy cream
  • Chile oil, for serving
In This Recipe
Directions
  1. Heat the butter and 2 tablespoons of the oil in a large saucepan over medium heat. Once the butter is melted, add the shallot and cook for 2 to 3 minutes, until softened. Add the garlic and cook for another 2 minutes.
  2. Reserve a handful of the leeks' green tops. Add the rest of the leeks to the pan and cook for 4 to 5 minutes, until softened. Add in the potatoes and cook for 5 minutes, until they start to turn golden.
  3. Reserve ½ cup of the chickpeas. Add the rest to the pan and combine with the vegetables. Add the stock and 1 teaspoon of salt to the pan and bring to a boil. Cover and cook over low heat for 40 minutes, until the potatoes are fall-apart tender.
  4. Toward the end of that 40 minutes, prepare the topping. Heat the remaining oil in a small saucepan or skillet over medium heat and add the reserved sliced leek tops and reserved chickpeas. Cook for 3 to 4 minutes, until the chickpeas are lightly golden and the leeks are deep green. Remove from the heat and add the paprika, coriander, cumin, and a pinch of salt and mix well. Leave it in the pan to cool.
  5. Use an immersion blender to purée the soup (alternatively, transfer to a heatproof blender and purée, then return to the pan). If you prefer it a bit thinner, add ¼ cup water. Add the pepper and cream and mix well (alternatively, add the pepper and cream before blending the soup, but I prefer the texture and flavor of stirring them in). Divide the soup between the serving bowls and top each with some of the chickpea and leek mixture. Drizzle with chile oil and serve immediately.

See what other Food52ers are saying.

  • oussamasi
    oussamasi
  • hillary
    hillary
  • Teri green
    Teri green
  • J Stiefel
    J Stiefel

4 Reviews

oussamasi February 7, 2022
that was very helpful
Thank you from Kitchen Jungle
 
hillary February 6, 2022
Made this yesterday for family on a breath-takingly cold afternoon. We are lovers of potato leek soup and this was a real crowd pleaser. Instead of frying the chickpeas I tossed them in oil and the spices then roasted them in a very hot oven for 15 to 20 minutes adding the leeks half way through. Oh, and I accidentally forgot the cream and didn't realize it until later that evening. It was still delicious.
 
Teri G. February 5, 2022
Easy and yummy.
 
J S. January 25, 2022
Yum! Saw the video last night and decided to make this today. Had been looking for a new recipe to use some of the chickpeas I have on hand. Love how the the pure, simple flavor of the soup contrasts with the spicy toppings. The only thing I did differently was start with dried chickpeas instead of canned. I did an overnight soak, simmered them in the morning with some herbs, garlic, onion, dried chili, and salt, and then used the bean cooking liquid in place of the vegetable stock for the soup.