Chickpea Leek Soup

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This one is adapted from Jamie Oliver's recipe. I know it sort of looks like baby food, but it is surprisingly delicious.

• 1 16 ounce can of chickpeas, drained
• 1 leek, chopped
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced small
  
• 2 tablespoons of butter
• 4 cups of vegetable stock
  
• salt and white pepper to taste

Sweat leek and garlic over medium low heat in butter until soft, about 5-10 minutes. Add vegetable stock, potato, chickpeas and salt. Turn up the heat to high and cook until the potato pieces are soft. Blend all the vegetables together using a blender or an immersion blender. Sprinkle with white pepper to taste.

I think white pepper is the way to go with this dish. It adds a nice finish to the soup, which otherwise can be bland. Thanks to Jen for the recipe!