This recipe is not precise so adjust it to your taste. I sliced up 2 small onions, 7 leeks and 3 medium potatoes and a clove of garlic. The onions and leeks are fried in a heavy duty pot in rapeseed oil until softened, 7-10 minutes.
Add the cubed potatoes and continue to fry for a further 5 minutes.
Then drain a tin of chickpeas and add to the pot. Stir in 1.5 pints of vegetable stock and bring to boil. Simmer 15 to 20 minutes with lid on.
Season to taste and the soup is then ready to eat.
I prefer to blend half of the soup and then mix it back in. This gives a creamy consistency which is perfect for serving with homemade bread rolls.