Cream of Chickpeas & Leeks

 

Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

Cream of Chickpeas & Leeks

 

I’ve been making tons of canned bean recipes during the Coronavirus quarantine. I’m guilty of being able to always eat just pasta, so I am purposely using all those cans of beans I’ve been neglecting to make easy, quick recipes that provide me with healthy protein.

The original recipe called for dried beans to soak overnight, but I skipped all that and used my canned beans to save time. The parmesan takes this recipe from dull to delicious, so make sure not to skip that.

 

Recipe provided by Great Performances’ Vendor

Blanca Valbuena
Business Development
BinaryBits

 

Ingredients:

  • 1 can of chickpeas

  • 1 medium potato, peeled

  • 1 medium leek, chopped

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 cloves garlic, finely sliced

  • Salt and freshly ground black pepper

  • 3 cups chicken or vegetable stock

  • Parmesan cheese

  • Extra-virgin olive oil to taste

  • Pressure Cooker

  • Immersion blender

Procedure:

  1. Set your pressure cooker to sautee and melt the butter with the oil.

  2. Add the leeks and garlic to the pot, and cook gently over medium to medium-low heat with a good pinch of salt until tender and sweet, about 10 min.

  3. Set aside 3 full chickpeas per person.

  4. Add the drained chickpeas, potato, and stock.

  5. Set your pressure cooker to soup (should be 15 minutes).

  6. Once the pressure cooker timer goes off and it is depressurized, open the lid.

  7. You can puree the soup with your immersion blender.

  8. If it is too thick, add a little extra stock until you get the consistency you like.

  9. Serve in a bowl and garnish each serving with 3 reserved chickpeas and sprinkle with salt, pepper and parmesan.

 

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