Ingredients

1 tbsp olive oil

3 medium leeks, trimmed, halved, washed and thinly sliced

2 garlic cloves

4 medium carrots, peeled, chopped

1 medium sweet potato (kumera), chopped

2 x 400g cans chickpeas, drained, rinsed

3 cups chicken stock

light sour cream and chopped fresh chives, to serve

Preparation

  1. Heat the oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 6 to 8 minutes or until leek has softened. Add carrots and potato. Cook, stirring, for 5 minutes. Add chickpeas, stock and 2 cups cold water. Bring to boil,. Reduce heat to low. Simmer, uncovered for 10 minutes.
  2. Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.
  3. Ladle into bowls, top with sour cream and chives before serving.