Chickpea, Leek, and Saffron Soup

Here’s another one that was conjured up more by necessity than creativity. I’m leaving for a 10-day vacation next Thursday (more on that later), so I need to use up all my perishables by then.  Today was a gray rainy day, so soup was definitely the way to go for dinner.

Chickpea, Leek, and Saffron Soup
(makes about 5 cups – I won’t tell you how many servings that should be)

2 tablespoons olive oil
3 medium garlic cloves, thinly sliced

1 medium Yukon gold potato, cut into ¼” dice

1 large leek (about ¾ pounds), white and light green parts thinly sliced (about 2 cups)
2 cups vegetable broth
1 15 ounce can chickpeas, drained and rinsed
¼ teaspoon saffron threads

1 cup milk (use rice milk for vegan version)
Freshly ground black pepper
Salt

2 tablespoons chopped parsley
1 ounce parmigiano-reggiano cheese (optional - omit for vegan version)
6-10 strands saffron

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Heat the oil over medium heat. Add the garlic and sauté for a few minutes. Add the potatoes and cook for 5-7 minutes. If the potatoes start to brown, lower the heat. Add the leeks and sauté until they are tender, about 10 minutes.

Add the vegetable broth, chickpeas, and saffron. Bring to a boil, then reduce to a simmer. Add the milk and simmer for a few more minutes. Add salt and pepper to taste.

Transfer the mixture to a blender or food processor and pulse until the soup is slightly chunky.

Ladle the soup into bowls and garnish with the chopped parsley. Grate the cheese over the parsley and top with a few strands of saffron.