Amanda Laird: Leek, chickpea and lemon soup with roasted garlic oil

Amanda Laird: Leek, chickpea and lemon soup with roasted garlic oil

Leek, chickpea and lemon soup with roasted garlic oil. Photo / Babiche Martens

Serves 4

Ingredients

1 head of garlic

1 Tbs olive oil, plus 1 Tbs extra

1 tsp butter

1 tsp coriander seeds

1 small onion, finely diced

1 celery stalk, finely diced

1 lemon, zest and juice

1 leek

1 400g tin of chickpeas, drained

1 ½ cups vegetable or chicken stock

½ cup white wine

1 bay leaf

Sea salt and freshly ground black pepper

Directions

1 Preheat oven to 180C. Wrap the garlic in tin foil and roast for 30 minutes. Set aside.

2 In a saucepan, heat the oil and butter then add the coriander seeds, onion, celery and lemon zest. Stir for 5 minutes until golden and fragrant.

3 Trim the ends off the leek and slice, discarding any tough outer leaves. Rinse to remove any dirt. Add to the saucepan with the chickpeas, stock, wine and bay leaf.

4 Simmer for 30 minutes then remove the bay leaf. Add the lemon juice and taste for seasoning before serving in warm bowls.

5 Squeeze roasted garlic cloves from skin and mash with the extra olive oil in a bowl, then spoon into soup to combine.

Submitted by Kellie