Potato Leek Soup With Spiced Chickpeas
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
Organization Tags
Tags easily organize your Recipe Library
Comments