Leek and Chickpea Soup, a simple and quick comfort food that warms the table and the atmosphere of cold winter evenings. A recipe made with genuine ingredients, easy to make and cooked in a pressure cooker. A first course that is quick and ready in just a few minutes.
For my version, I used already cooked canned chickpeas, but you can also use dried ones after soaking them for a few hours. In this latter case, however, I recommend cooking them separately first and then adding them to the soup as indicated for the canned ones.
In both cases, this soup is perfect to be accompanied by croutons of sliced bread, toasted in an air fryer for just a few minutes, and flavored, if you prefer, with spices like thyme or rosemary. Curious to find out how to prepare this delicious comfort food? Then let’s head to the kitchen together, because the leek and chickpea soup in a pressure cooker will be ready in a click!
If you are interested in other pressure cooker recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 272.29 (Kcal)
- Carbohydrates 46.23 (g) of which sugars 4.96 (g)
- Proteins 9.52 (g)
- Fat 5.67 (g) of which saturated 0.59 (g)of which unsaturated 0.16 (g)
- Fibers 7.92 (g)
- Sodium 1,517.53 (mg)
Indicative values for a portion of 332 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz leeks
- 12.5 oz potatoes
- 1 tbsp extra virgin olive oil
- 10.5 oz canned chickpeas
- 21 oz vegetable broth
- salt (to taste)
- pepper (to taste)
- 2.5 oz white sliced bread
Tools
- Pressure cooker
- Air fryer
- Peeler
- Cutting board
- Knife
Steps
First, prepare the vegetable broth and set it aside. Next, take care of cleaning the vegetables. Peel the potatoes with a peeler, rinse them under water, and cut them into not too large cubes. Then take care of the leeks. Remove the root and the more damaged outer leaves. Then rinse them very well under water to remove any dirt and drain.
Put the oil in the pot, add the leeks, and sauté them for a few minutes over medium heat, stirring occasionally to prevent burning. Then add the previously cubed potatoes and the hot broth.
Season with salt and pepper, add the drained and rinsed chickpeas from the preserving liquid, and mix. Then close the pot and bring it to full pressure. From the start of the whistle, cook for 5 minutes. If you want to use dried chickpeas, soak them in cold water for a few hours. Then rinse them, drain them, and pre-cook them separately. Then add them to the soup, as indicated above in the recipe. Close the pot and as soon as it reaches full pressure, cook the soup for 20 minutes.
Meanwhile, cut the sliced white bread into cubes and toast it in the air fryer at 392°F for about 1 or 2 minutes, or until golden and crispy.
After the soup’s cooking time, gradually release the steam and open the pot. If you desire a creamier soup, remove some of the vegetables and blend them with an immersion blender. Then add the obtained cream back into the pot and stir.
The leek, chickpea, and potato soup is ready! Serve it with the previously prepared croutons and a sprinkle of pepper.
Preservation and Tips for Leek and Chickpea Soup
The chickpea and leek soup in a pressure cooker can be stored in the refrigerator for 2 or 3 days in a container with a lid.
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FAQ Questions and Answers for Leek and Chickpea Soup
Can I make this soup with an electric pressure cooker?
Yes, you can use an instant pot as well by following the recipe.
Can chickpeas be replaced with other legumes?
Yes, you can use cannellini or borlotti beans, either canned or dried, as a replacement for chickpeas.
