Potato-zucccini Soup With Crispy Chickpeas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups leeks, sliced ( and light green parts only)
• 1 1/2 cups yukon gold potatoes, peeled, diced
• 2 tablespoons olive oil, divided
• 2 cups chicken broth
• 2 cups zucchini, diced
• 1 (15 ounce) can chickpeas, drained, rinsed, divided
• 2 teaspoons fresh lemon juice (not that bottled kind)
• 1 1/2 tablespoons chopped fresh mint
• 1/4 teaspoon tabasco sauce
• 1/4 cup heavy cream, divided
• 1 sprig mint (garnish)

Recipe

• 1 saute leeks and potatoes in 1 t oil in a large pot over medium heat.
• 2 cook until leeks are soft, 5 minutes, then stir in broth, zucchini, and 1/2 cup chickpeas.
• 3 bring to a simmer, cover and cook until vegetable are tender, about 20 minutes.
• 4 meanwhile, prepare crispy chickpeas.
• 5 heat remaining oil in nonstick skillet over medium.
• 6 add remaining chickpeas and saute until crisp, about 5 minutes.
• 7 season with salt, freshly ground black pepper and a pinch of crushed red pepper flakes, if using; remove from heat.
• 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 puree in batches in a blender or food processor until smooth.
• 10 garnish each serving with crispy chickpeas, cream & sprig of mint.