Here’s another recipe from our Bala Brook Aloha Yoga Retreat 2014.  Christine is a dedicated foodie and gets her inspiration from many sources including professional chefs.  This recipe is one of Jamie Oliver’s.

Minutes to prepare: 20
Minutes to cook:  30
Number of servings: 4

Ingredients:
12 oz chickpeas, soaked overnight in water
1 medium potato, peeled
6 leek, finely, sliced
1 tbsp olive oil
knob of butter
2 cloves of garlic, finely, sliced
salt
freshly ground pepper
850 ml chicken or vegetable stock
2 handful parmesan cheese, grated
extra virgin olive oil

Directions:

  1. Rinse the soaked chickpeas, cover with water, and cook with the potato until tender.
  2. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
  3. Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garhc to the pan, and sweat gently with a good pinch of salt until tender and sweet.
  4. Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
  5. Purée half the soup in a food processor and leave the other half chunky this gives a lovely smooth comforting feel but also keeps a bit of texture.
  6. Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan to taste to round off the flavours.

Source: jamieoliver.com