Potato Leek Soup
1 can of Eden brand chickpeas, rinsed, or two cups of dry chickpeas
1 small red bliss potato, cut into bite-sized pieces
4 cups low-sodium organic vegetable broth
Celtic sea salt and pepper, to taste (optional)
1 tbsp. olive oil
If you use dry chickpeas, soak them in water overnight and cook them with a piece of seaweed over medium heat for about an hour, or until tender.
Cut leeks in half lengthwise and soak in water to remove dirt. Chop leeks into bite-size pieces and rinse again. Heat oil in a soup pot over medium low heat and add the leeks and potato. Cook for 5 minutes, then add broth and chickpeas. Bring to a boil, and then reduce to simmer for 10-15 minutes. Transfer to a high-speed blender, or use an immersion blender to puree until completely smooth. Season to taste with Celtic salt and pepper.