Leeks Vegetarian

Chickpea soup with leeks

Name: Chickpea soup with leeks
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 2 carrots, grated; 2 garlic cloves, chopped; 45 ml (3 tablespoons) of olive oil; 375 ml (1 1/2 cups) of chickpeas; 1 litre (4 cups) of chicken broth; 1 can of 796 ml (28 oz) of canned Italian tomatoes; Salt and pepper, to taste; 250 ml (1 cup) of vermicelli or any other small pasta; 30 ml (2 tablespoons) of fresh parsley, finely chopped; Zest and juice of one lemon; Parmesan cheese, to taste

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Author: Les Cultures de chez nous

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Preparation 15

Baking 25

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
2 carrots, grated
2 garlic cloves, chopped
45 ml (3 tablespoons) of olive oil
375 ml (1 1/2 cups) of chickpeas
1 litre (4 cups) of chicken broth
1 can of 796 ml (28 oz) of canned Italian tomatoes
Salt and pepper, to taste
250 ml (1 cup) of vermicelli or any other small pasta
30 ml (2 tablespoons) of fresh parsley, finely chopped
Zest and juice of one lemon
Parmesan cheese, to taste

Preparation

Side-by-side mode

In a large casserole, fry sliced leeks, carrots and garlic in olive oil for 1 minute at medium-high heat.
Add chicken broth, canned tomatoes, chickpeas, salt and pepper. Bring to a boil.
Add vermicelli and cook for 5 minutes or until well-cooked.
Add parsley, lemon zest, and juice; mix well, then serve.
Garnish with Parmesan cheese to taste.