Chick peas and leeks soup

Author: Les Cultures de chez nous
Soupe de pois chiches aux poireaux
Preparation 15
Baking 25
Portions 4
Freezing No


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 grated carrots
  • 2 chopped garlic cloves
  • 45 ml (3 tablespoons) of olive oil
  • 375 ml (14 oz) of chick peas
  • 1 L (4 cups) of chicken broth
  • 1 can of 796 ml (28 oz) of canned italian tomatoes
  • Salt and pepper up to taste
  • 250 ml (1 cup) of vermicellis or any other small pastas
  • 30 ml (2 tablespoons) of finely chopped fresh parsley
  • Lemon zest and juice
  • Parmesan cheese up to taste
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  • In a large casserole, fry sliced leeks, carrots and garlic into olive oil for 1 minute at medium high heat.
  • Add chicken broth, canned tomatoes, chick peas, salt and pepper. Bring to a boil.
  • Add vermicellis and cook 5 minutes or until well cooked.
  • Add parsley, lemon zest and juice, mix well and serve.
  • Garnish with Parmesan cheese up to taste.

Chef's notes