Chickpea Soup for Two

Ingredients

1 can of chickpeas

1 carrot - chopped

1 medium onion - chopped

1 leek - sliced

2 Tbsp oil - preferably olive oil

2 Tbsp minced garlic

Fresh of dried herbs of your choice: parsley, thyme, oregano work very well.

Salt and Pepper to taste.

4-5 cups of vegetable broth, water, or stock of your choosing.

5-10 leaves of spinach or kale - chopped or sliced.

1-3 Tbsp Lemon juice

Directions

In a saucepan, heat oil over medium heat and saute leeks and onions for 5 minutes.

Bring another pot with vegetable stock/water to a simmer/boil.

Add in diced carrots and garlic to onion and leeks and cook for additional five minutes.

Add can of chickpeas to saucepan and cook for 10 minutes.

While chickpeas are cooking, add in herbs, salt and black pepper.

I add a little of my heating stock to the sauce pan as the liquid cooks off.

Once the chickpeas seem to be well heated and the carrots have softened, add contents of saucepan into simmering vegetable stock in pot.

Stir well and lower heat to maintain a simmer while covered with a lid.

Allow to cook for 1 hour. Taste soup and add spinach, salt and pepper to taste.

Once done. Serve into bowls and add desired amount of lemon juice.

Additions

1-2 fresh tomatoes - diced - add to pan with chickpeas.

Serve with fresh bread.

Top with parmesan cheese!

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