It’s rare that I don’t have to adjust at all from first draft to publication, but that’s what happened with this soup. Combining aromatic leeks with tender chickpeas, green lentils and lots of Mediterranean spices, this soup is hearty, warming and pretty simple to make.
There aren’t a lot of steps, it’s put together in one pot and it requires no special equipment – no need to puree or roast anything separately. It’s packed with flavour and it’s super warming, but also bright enough to warm up a cold day.
Make a big batch of the soup as it freezes really well – meaning you can defrost it for lunch or a light dinner whenever you’d like.
How to Make Leek & Chickpea Soup
This soup starts with a simple base of sauteed leeks – make sure to take the time to properly cook these down as it brings out more complex flavours the longer they’re sauteed.
Thinly slice and thoroughly wash your leeks (leeks hold a lot of silt and dirt in between their layers so it’s important to make sure they’re rinsed really well).
Then, add a bit of olive oil to a large saucepan or Dutch oven and set it over medium heat.
Once the oil is shimmering, add the leeks and a very generous pinch of salt. Cook the leeks until they’ve reduced significantly in size and are beginning to take on colour, stirring every so often. This will take about 10 minutes.
After you’ve reached this stage, add in plenty of minced garlic, a bit of tomato paste and a touch of white miso paste. The miso paste adds a salty, umami complexity to the soup that salt alone cannot achieve.
If you’ve made my parsnip leek soup, this does the same thing as adding anchovies with the added benefit of being a plant-based option.
Cook this for a few minutes before adding in your spices and lemon zest. I like adding in some cumin, za’atar, smoked paprika, coriander seed and chili flakes. Adding lemon zest at this point also brings out the oils and aids in a nice, floral flavour.
Stir the spices in just until they’re fragrant, and then add your drained canned chickpeas and some dried green lentils.
Pour over some veggie or chicken stock and then bring everything up to a boil.
Reduce the heat to a simmer and let the soup bubble away for about 20 minutes – just until the lentils are tender and cooked through.
Go ahead and stir in some freshly squeezed lemon juice and some fresh chopped parsley. Give the soup a taste and adjust for seasoning, adding a bit of salt or a splash more lemon juice if you think it needs it.
And that’s the soup! All you need to do now is dig in and enjoy.
Vegan Chickpea & Leek Soup with Lentils
Ingredients
- 45 ml (3 tbsp) extra virgin olive oil
- 2 medium leeks thoroughly rinsed & thinly sliced
- 5 cloves garlic finely minced
- 1 tbsp tomato paste
- 1 tbsp white miso paste
- 1 tbsp ground cumin
- 1 tbsp za'atar
- 2 tsp smoked paprika
- 1 tsp ground coriander seed
- 1 tsp lemon zest
- ½ tsp chili flakes
- 2 cans chickpeas drained & rinsed
- 75 g (⅓ cup) dried green lentils picked and rinsed
- 1 litre (4 ¼ cups) vegetable or chicken stock
- 1-2 tbsp lemon juice
- 2 tbsp flat-leaf parsley
Instructions
- Add the olive oil to a large saucepan or Dutch oven and set over medium heat. Once shimmering, add the leeks and a generous pinch of salt. Cook, stirring occasionally, until the leeks are very soft and beginning to brown around the edges – about 10 minutes.
- Add the garlic, tomato paste and miso paste and cook for another minute or two, just until the tomato paste darkens and begins to stick to the bottom of the pan. Stir in the cumin, za'atar, smoked paprika, coriander, lemon zest and chili flakes. Cook until fragrant – about 30 seconds.
- Stir in the chickpeas and lentils. Pour over the stock and bring to a boil. Reduce the heat to a simmer and allow to cook until the lentils are very tender – about 15-20 minutes.
- Add 1 tbsp of lemon juice and parsley. Stir and taste to adjust for seasoning, adding salt or more lemon juice where needed. Serve, topping with more parsley if desired.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Though very simple to make, this soup with leeks and chickpeas is bursting with flavour and super hearty. It’s sure to quickly become a favourite in your household.
Are you after a great chickpea leek soup? Have any questions about this recipe? Let me know in the comments!
