Chickpea and Leek Soup
Ingredients
- 12 ounces (340 grams) chickpeas, soaked overnight, refrigerated
- 1 medium potato, peeled
- 5 to 6 medium leeks, finely sliced
- 1 tablespoon olive oil
- 2 cloves garlic, finely sliced
- Salt and freshly ground black pepper
- 1 1/2 pints (850 milliliters) chicken or vegetable stock
- 2 handfuls Parmesan, grated
- Extra-virgin olive oil
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