Potato-Leek Soup With Spiced Chickpeas
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Brob724 February 28, 2023
Hello! This was so tasty! I was wondering if anyone could point me in the direction of the nutritional values. Thank you!
Clare C. February 12, 2023
Being low carb, I would have avoided a recipe like this in the past, until I read that cauliflower can be substituted for potatoes. Maybe not quite as creamy a texture, so I would probably increase the actual cream a bit, especially if the soup needed thinning out, rather than use water. I’m looking forward to trying this, especially with the crispy chick peas instead of bread croutons. I’ll probably use the oven rather than the stove top for both the chick peas and the kale, but I am anticipating something really good!
Tathiana February 7, 2023
Delicious soup. The whole family, including picky eater kids, enjoyed it. The one thing I did differently was to put the chickpeas/leek for the topping in the oven and baked it at 410 for 10 min to make it more crispy.
arlenesfoodmoods February 4, 2023
This was delicious! I made it exactly as the recipe is written with the exception of using plain chickpeas. The only chickpeas I had on hand was a container of Balela from Trader Joe’s. I rinsed it and then cooked it in the olive oil & spices. It tasted amazing. There’s a bit of lemon juice in the chickpea mixture which added a wonderful slightly tart flavor. Can’t wait to eat my leftovers!
marian B. January 16, 2023
Simply delicious. I puréed it with my vita mix on high speed - so smooth and creamy. The store was a little short on leeks so I added an extra onion, I used chicken stock and it’s just a beautiful soup.
Darian January 15, 2023
The temperature actually dipped into the 30s in Florida this weekend, so it finally made sense to prepare food that warms you up. This soup was simple and straightforward with excellent results. I loved the topping and drizzle of chili oil; it really added a layer of complexity to the flavor and texture that everyone enjoyed.
Vwill17 December 27, 2022
I made this recipe without any substitutions, and did end up adding 1/4-1/2 cup of water at the end to try to thin it out as recommended. The chickpeas were good but probably not necessary - i enjoyed the leftovers with some crusty bread and croutons!
hillary February 6, 2022
Made this yesterday for family on a breath-takingly cold afternoon. We are lovers of potato leek soup and this was a real crowd pleaser. Instead of frying the chickpeas I tossed them in oil and the spices then roasted them in a very hot oven for 15 to 20 minutes adding the leeks half way through. Oh, and I accidentally forgot the cream and didn't realize it until later that evening. It was still delicious.
J S. January 25, 2022
Yum! Saw the video last night and decided to make this today. Had been looking for a new recipe to use some of the chickpeas I have on hand. Love how the the pure, simple flavor of the soup contrasts with the spicy toppings. The only thing I did differently was start with dried chickpeas instead of canned. I did an overnight soak, simmered them in the morning with some herbs, garlic, onion, dried chili, and salt, and then used the bean cooking liquid in place of the vegetable stock for the soup.
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