Chickpea and Leek Soup

1 x can Chickpeas

1 x potato

5 x leeks

Olive oil

3 cloves garlic

Vegitable stock

Salt and pepper

Parmesan

Chop the leeks finely and cook the potato. Warm a thick-bottomed pan and add a little olive oil. Add leeks and garlic to the pan and cook for 5 mins. Season. Add chickpeas and potato and cook for 1 minute. Add stock and simmer for 15 mins.

Half puree the soup and serve with shavings of parmesan and a drizzle of olive oil.