“This is adapted from a Jamie Oliver recipe to lighten it up. Great way to eat veggies and fiber!”

Ingredients Nutrition


  1. Rinse the soaked chick peas and cover with water.
  2. Add chopped potato and cook until veggies are tender.
  3. Clean, wash, and mince the leeks.
  4. Heat a large soup pan, spray with Pam.
  5. Add the leeks and garlic, cook slowly with a good pinch of salt.
  6. Add the chickpeas and potato and cook for a minute.
  7. Add 2/3 of the bouillon and cook for 15 minutes.
  8. Decide if you want to purée the soup, purée part, or not purée at all.
  9. I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
  10. The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
  11. Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a