Chickpea Soup with Leeks & Zucchini
This comforting soup has a mellow flavor with a rich and creamy base. If you want more flavor, try adding 2 teaspoons of fresh thyme when sauteing the leeks, zucchini, and apple.
3 cups water
1 can (15 ounces) chickpeas, rinsed and drained
4 cloves garlic
2 tablespoons hemp seeds
1/2 cup chopped dried apple
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil (or macadamia nut oil)
1 large shallot, finely chopped
2 medium leeks, finely chopped
2 medium zucchini, finely chopped
1 Granny Smith apple, finely chopped
2 teaspoons fresh thyme (optional)
unrefined sea salt and freshly ground black pepper, to taste
1. Place the water, chickpeas, garlic, hemp seeds, dried apple, and lemon juice in a Blender and process until smooth and creamy. Set the chickpea cream aside.
2. Heat the oil in a heavy saucepan over medium heat; add the shallots, and saute 3 to 4 minutes, until the shallots are soft. Add the leeks, zucchini, and apple and saute 6 to 7 minutes, until the vegetables and apples are very tender. Season with salt and pepper to taste. Remove the saucepan from the heat.
3. Transfer half of the leek, zucchini, and apple mixture to the Blender with the chickpea cream, and pulse several times. (Note: Do not aggressively puree the mixture as you want to leave it slightly textured.)
4. Pour the chickpea cream mixture into the saucepan with the remaining sauteed leeks, zucchini, and apple. Season with salt and pepper to taste. Put the saucepan back on the heat and simmer for 10 minutes. Serve warm.