This soup is so easy to make, perfect for a day when your hands are full. Minimal time in the kitchen is required and it tastes delicious! I relied on this soup a handful of times while my husband was away for work last fall. I tossed all the ingredients in a pot in the morning, and voila – we had lunch and dinner ready to go!
Here is my recipe for easy Split Chickpea and Leek Soup:
1 Cup Dried Split Chickpeas
6-8 Cups Vegetable Stock
Salt and Pepper to taste
Soak chickpeas in 3 Cups of Water overnight.
Finely dice the leek.
Drain and rinse the Chickpeas.
Add leeks, chickpeas and vegetable stock into a large soup pot, and bring to a boil.
Reduce to a simmer, and cook for 1 1/2 hours, stirring occasionally.
Season with Salt and Pepper, and Enjoy!