Chick peas soup with leeks

Clafoutis aux poireaux et à la tomme
Preparation 15 min.
Baking 25 min.
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) Les Cultures de Chez Nous sliced leeks
  • 2 grated carrots
  • 2 chopped garlic cloves
  • 45 ml (tbsp.) olive oil
  • 1 L (4 cups) chicken broth
  • 1 can Italian tomatoes 796 ml (28 oz)
  • Salt and ground pepper to taste
  • 250 ml (1 cup) vermicelli or other small pasta
  • 30 ml (2 tbsp.) chopped parsley
  • 375 ml (14 oz.) chick peas
  • Juice and zest of 1 lemon
  • Parmesan cheese to taste
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  • In a large saucepan, brown the leeks, carrots and garlic in olive oil for about 1 minutes over medium-high heat.
  • Add the chicken broth, chick peas and tomatoes. Salt and pepper to taste. Bring to a boil, add the vermicelli and cook for 5 minutes or until the vermicelli is done.
  • Add the parsley, lemon juice and zest, mix well and serve.
  • Garnish with parmesan cheese and serve.

Chef's notes