1 can of chickpeas
2 leeks (most grocery stores sell them in groups of 3)
1-2 small potatos
Vegetable or chicken broth
Sea salt and pepper, to taste (optional)
If you use a can of chickpeas, rinse them well and bring them to a boil for a minute to help get rid of any preservatives. If you use dry chickpeas, soak them in water overnight and cook them over medium heat for about an hour or until tender.
Cut leeks in half lengthwise and give them a good rinse in water to remove dirt. Chop leeks and potato into bite-size pieces, saute them with olive oil for about five minutes, then add enough boiling broth to cover them and allow them to cook for 7 to 10 minutes or until tender.
Add chickpeas and allow all ingredients to sit on low heat for a minute or two.
Blend ingredients in a food processor or blender. Return blended mixture to pot, and season with sea salt and pepper if desired.
Makes about four servings. Enjoy this hearty soup with avocado slices.