In a plan to incorporate more soup and more chickpeas into our diet, I found this lovely leek and chickpea soup, slightly modified but c/o Jamie Oliver. It's thick, hearty and satisfying enough to be a meal in itself with some crusty bread. The leeks will wilt down to a quarter of the starting volume, so don't be alarmed by how much leek there is at the start. These proportions make six servings. Leek and Chickpea Soup 2 cans chickpeas, rinsed 1 medium potato, diced 5 leeks cleaned and finely sliced 2 Tbs. butter 2-3 cloves of garlic, minced salt and pepper to taste 3 cups chicken or vegetable stock 1/2 cup Parmesan cheese, grated (reserve some for garnish) Boil chickpeas and diced potatoes until potatoes are just tender. While they're boiling, sauté leeks and garlic in a soup pot with the butter over medium low heat. Once the leeks have wilted down, add drained chickpeas and potatoes and 2 cups of the stock (reserve some stock for later). Bring to a boil and simmer for another 15 minutes. Using a stick blender in the pot (or remove half and use a food processor) puree the soup, leaving some chunky to maintain a heartier consistency. Add as little or as much of the remaining stock to achieve your desired consistency. Stir in the Parmesan cheese to round out the flavor and add salt and pepper to taste. Serve sprinkled with a little additional cheese and fresh cracked pepper.