Ingredients

How to make it

  • In a large pot, heat 1Tbls Oil over medium heat. Saute' Leeks until soft (5 minutes). Stir in Broth, Potatoes, Zucchini, and 3/4 cup Chick Peas. Bring to a simmer and cook until veggies are tender. (about 20 mins)
  • IF SERVING SOUP HOT:
  • While soup is simmering heat remaining oil in a nonstick skillet over medium. Add remaining Chick Peas and Saute' until crisp. (About 5 mins) Season with Salt and Pepper. Remove from heat and set aside.
  • When Potatoes are tender, stir in Lemon Juice, Mint, Hot Sauce, salt and pepper. Puree' in small batches in a blender until smooth.
  • Laddle into bowls. Top each bowl with a dollup of Yoghurt, Mint Sprig and some Crispy Chick Peas.
  • IF SERVING CHILLED:
  • Cool soup quickly in an ice bath, then chill 1 hr and up to overnight in the refrigerator. Make Crispy Chick peas up to 1 hr before serving.

Reviews & Comments 3

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  • mintymommybee 6 years ago
    my kids LOVE chickpeas, and thank god because they always have a ton of organic chickpeas and Kalamata Olive bread at the food bank - about to be thrown out because not enough folk around here eat such things...I think this soup will go wonderfully with the bread! Thanks!
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    " It was excellent "
    lunasea ate it and said...
    Very interesting and delicious-sounding, Jim. I can't wait to taste it. I like the idea of serving it chilled with the garnish of yoghurt and mint. Lovely and pretty presentation. I love chick peas crisped up that way. I have made them as snacks before in that way and flavored them up with various seasonings ... delish. Wonderful recipe indeed. Gets a high 5 from me. Thanks, hon...
    ~Vickie
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    " It was excellent "
    mystic_river1 ate it and said...
    Very innovative and will be delicious I know. Thank you for post. Joymarie ^5
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