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| 300 g chick peas (dried) |
soak the chick peas in water overnight cook for about an hour until soft |
| 1 medium potato |
peel the potato and cut into 1cm pieces cook for 10-15 minutes |
| 5 medium leeks 2 cloves garlic 1 tbsp olive oil 25 g butter |
top and tail the leeks, slice lengthways and wash thorougly heat the oil and butter in a large pan add the leeks and garlic and soften over a low heat (do not brown) add the chick peas and potatoes cook for one minute |
| 800 ml stock (veg or chicken) |
add the stock simmer for 15 minutes |
| salt black pepper parmesan |
take out half of the soup, blend it and put back in add salt, pepper and grated parmesan to taste serve decorated with extra virgin olive oil and parmesan shavings |