Leek Saffron and Chickpea Soup
Immerse yourself in the comforting warmth of Leek, Saffron, and Chickpea Soup, a vibrant, flavor-packed dish that marries aromatic spices with nourishing ingredients. This Mediterranean-inspired recipe combines tender leeks, creamy chickpeas, and a hint of golden saffron, resulting in a subtly spiced soup with a velvety texture and bright citrus notes from freshly squeezed lemon juice. Infused with cumin, coriander, and a touch of garlic, every spoonful delivers a harmonious blend of earthy and zesty flavors. Perfect for a cozy dinner or a meal prep staple, this one-pot wonder is both hearty and wholesome, ready in under an hour. Serve it with crusty bread or a sprinkle of fresh parsley for a delightful finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks
- 3 cloves garlic
- 6 cups vegetable broth
- 2 cups canned chickpeas
- 1 pinch saffron threads
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 2 tablespoons parsley or cilantro (optional, for garnish)
Instructions
Trim and clean the leeks thoroughly, slicing only the white and light green parts into thin rounds.
Mince the garlic finely.
In a large pot, heat olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they soften and turn translucent. Avoid browning.
Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
Pour in the vegetable broth and bring it to a gentle simmer.
Add the canned chickpeas, saffron threads, ground cumin, ground coriander, bay leaf, salt, and black pepper. Stir well to combine.
Simmer the soup on low heat for 25-30 minutes to allow the flavors to meld together.
Remove the bay leaf from the soup and use an immersion blender to partially blend the soup, leaving some of the chickpeas and leeks whole for texture. Alternatively, transfer half the soup to a countertop blender, blend until smooth, and return it to the pot.
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley or cilantro, if desired. Serve warm with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7184 mg | 312% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 45.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
