Potato-Zucccini Soup With Crispy Chickpeas

Ingredients

Directions

1. 1

   Saute leeks and potatoes in 1 T oil in a large pot over medium heat.

2. 2

   Cook until leeks are soft, 5 minutes, then stir in broth, zucchini, and 1/2 cup chickpeas.

3. 3

   Bring to a simmer, cover and cook until vegetable are tender, about 20 minutes.

4. 4

   Meanwhile, prepare crispy chickpeas.

5. 5

   Heat remaining oil in nonstick skillet over medium.

6. 6

   Add remaining chickpeas and saute until crisp, about 5 minutes.

7. 7

   Season with salt, freshly ground black pepper and a pinch of crushed red pepper flakes, if using; remove from heat.

8. 8

   Add lemon juice, mint, Tabasco, salt, freshly ground black pepper, and a pinch of crushed red pepper flakes, if using, once potatoes are tender.

9. 9

   Puree in batches in a blender or food processor until smooth.

10. 10

    Garnish each serving with crispy chickpeas, cream & sprig of mint.