Chickpea and leek soup with roasted zucchini

Yes, here are more recipes using chickpeas.  But they are really different from the ones I’ve already posted and especially delicious for the still cold weather in America and the gradually getting chillier weather in Australia (aka, 20 C / 65 F).  The soup is like a chowder with no cream whatsoever and is really flavourful due to the leeks and garlic.  It’s a perfect lunch soup since it stores really well and is freezable too.  Since there are no actual vegetables in the soup, it needs a nice vegetable side, so I had it with this zucchini mixed with more chickpeas.  Because like I’ve said before, the chickpea is incredibly versatile.

Chickpea and leek soup (adapted from Diet Taste)


  • 1 can of chickpeas / garbanzo beans
  • 1 medium potato, peeled and cut
  • 5 medium leeks, finely sliced
  • 2 garlic cloves, finely sliced (or 2 tsp of garlic from a jar)
  • salt, ground black pepper
  • 1 1/2 pints (850 ml) chicken or vegetable stock 
  1. Cover the chickpeas and potato piece with water, and cook until tender.  Once the water is boiling, turn the heat down and let it simmer until they are tender.
  2. In another pot sprayed with non-stick spray, add the leeks and garlic with a pinch of salt and saute until tender over medium-high heat.
  3. Add the chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock, bring to a boil, then turn the heat down and simmer for 15 minutes.
  4. Take out half the soup and puree it in a blender or food processor. Add remaining stock if you’d like it to be a bit thinner, or for a thick chowder like soup, leave as is.  Put the pureed soup back in with the rest of the soup and stir well.  Season to taste with salt and pepper.

IMG_4661Potatoes and chickpeas in the pot with water

IMG_4662Sauteing the leeks and garlic in another pan
IMG_4663Add the potatoes and chickpeas to the leek mixture along with a bit of the reserved water
IMG_4664After taking half the mixture and pureeing it, add it back into the pot and mix it thoroughly, adding the salt and pepper

Roasted zucchini and chickpeas (adapted from The Sweets Life)


-3 medium sized zucchini, sliced 1/2-inch thick slices
-1 can chickpeas, drained and rinsed
-2-3 tbsp extra virgin olive oil
-zest of 1 lemon
-juice of 1 lemon
-salt and pepper, to taste

1. Preheat oven to 200 C / 425 F.  Spray a baking sheet or rectangular pan with cooking spray and place the zucchini in the pan.  Add the chickpeas to the pan and try to place them around the zucchini.  The less overlapping, the better.
2. Roast for 20 minutes. Meanwhile, whisk together the 2-3 tbsp olive oil, lemon zest, lemon juice, and salt and pepper to taste.
3. Once the veggies are done (make sure to check on the zucchini frequently because over-roasted zucchini turns soggy and gross), dump them immediately into the bowl with the dressing and toss together, with your hands if you wish.  Season to taste with more salt and pepper if you wish. Serve as a side to the soup or as a side to a meat dish.

IMG_4625Zucchini and chickpeas on the roasting tray

IMG_4628Finished zucchini with the lemon dressing

Make sure to slice the zucchini thick enough so that it doesn’t get too soggy and cooks in time with the chickpeas.  The lemon dressing makes it nice and tangy, and having a green vegetable on the side to the soup makes it a great balanced meal.  The soup isn’t the prettiest meal I’ve ever made, but it’s delicious, and especially great on a cold day!

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