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Soups

Leek and Chickpea Soup – Pareve version

Leek and chickpea soup - a recipe by Daniel Azoulay Pareve version: Canola oil and Vegetable stock.

⏱ 1 hr🍽 4 servings 🌍 Middle Eastern👩‍🍳 Daniel Azoulay
🥬 Vegetarian🧀 Dairy🌾 Gluten-free
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Put the canola oil, olive oil, sage and garlic in a pot and cook gently.
    StovePot
  2. 2
    Add the carrot and cook gently for five minutes.
    Stove
  3. 3
    Add the leek, lemon zest, salt and black pepper and cook gently for another about three minutes.
    Stove
  4. 4
    Add the broth and hummus and bring to a boil.
    Stove
  5. 5
    Turn down the heat and simmer about 45 minutes.
    ⚙ SimmeringStove
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  6. 6
    Add the lemon juice, stir and turn off the heat.
    Stove
  7. 7
    Stir in the parsley and serve.
375calories
12 gprotein
30 gcarbs
20 gfat
● protein 13%● carbs 34%● fat 52%

Per serving (310 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)

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Leek and Chickpea Soup

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