Chickpea, Leek and Spinach Soup—Russ’s comment when I was making this soup ended up being the title for the blog. This is for all of my followers who can’t fathom spending too much time in the kitchen, but want to eat well.

It really is very simple and doesn’t take long at all, especially if you have some homemade stock on hand, which we did. Of course you can always use store bought too, it just won’t have the depth of flavor of homemade.

Any number of other tender greens could take the place of the spinach. Try baby kale, watercress or even dandelion greens. I must admit, I’ve never cooked with dandelion greens—can’t get past the weed factor. But my motto is “never say never…”

While the recipe calls for two leeks, we only used one because ours was almost the size of a small baseball bat—kid you not! We got it in the organic section of a local supermarket. The white and light green part was about 90% of the stalk, and it was as thick as my wrist, truly unusual! I regret not taking a photo before I sliced it up.

Unless you detest chickpeas, you’ll love this soup!

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 medium leeks, white and light green parts only, thinly sliced, washed and drained
• 2 15- to 16-ounce cans chickpeas, drained and rinsed
• 2 cloves garlic, thinly sliced
• 4 cups chicken or vegetable stock or broth (preferably homemade)
• 1 lemon, juiced (3 Tbsp.)
• 1 tbsp. fresh thyme, chopped

For starters, the leeks are cooked in hot oil for 5 to 7 minutes.

Chickpeas and garlic sliced are tossed into the softened leeks.

Now the stock and water (if you are using it) is incorporated.

As a final step, the baby spinach is added.

Directions

1. In a 4-qt. pot heat oil over medium heat. Add leeks, cook, stirring occasionally, 5-7 minutes or until very tender but not browned (reduce heat if leeks begin to brown.) Stir in chickpeas and garlic. Cook about 2 minutes.
2. Add stock and 1 cup water. (We just used all stock, no water.) Bring to a boil. Reduce heat, and add lemon juice.
3. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute.
4. Season to taste with kosher salt and pepper, serve immediately.

Adapted from a recipe in a recent issue of Better Homes and Gardens

The homemade stock was so flavorful, the soup tasted as though it actually had chicken in it.