Ingredients

• 2/3 cup dried chickpeas or 1 can of cooked chickpeas in brine
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 leek
• 1 onion
• 1 potato
• 500 ml vegetable stock or broth
• 150 ml milk
• 50 ml heavy cream 30%

Preparation

1. Soak dried chickpeas in cold water (2 cm above the level of chickpeas). Set aside for the whole night to soak, then cook until tender with the addition of salt covered for about 2 hours, if necessary top up water.
2. In a pot with butter and olive oil cook diced onion until translucent. Add diced leek and stirring occasionally fry for about 2 minutes. Add peeled and diced potato and fry for about another minute.
3. Pour hot stock, add chickpeas along with the water they cooked in (or canned chickpeas along with the entire brine) and bring to boil. Season with salt if necessary, cover and cook until vegetables are tender for about 15 minutes.
4. Thoroughly blend into smooth cream in a standing blender, add milk and heavy cream and blend again.