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  1. Home
  2. vegetable soup

Leek, Barley & Chickpea Soup

Deliciously filling soup - by Amy Sinclair
  • 20 May 2019
Leek, Barley & Chickpea Soup
Prep: 25 Minutes - Cook: 60 Minutes - easy - Serves 8
Proudly supported by

This wintry soup tastes even better when left overnight, allowing the flavours to really develop.

Ingredients

3 leeks, chopped into 2cm cubes

2 Spanish onions, roughly chopped

1 large carrot, roughly chopped

2 sticks celery, roughly chopped

5 tbsp olive oil

1 orange

2 garlic cloves, crushed

1 red chilli, deseeded if you like, and finely chopped, seeds left in if you like it hotter

1 tsp caster sugar

2 tomatoes, roughly chopped

400g can chickpeas, rinsed and drained

2.5 l/4½ pt vegetable stock (a cube is fine)

1 sprig rosemary

1 bay leaf

250g/9oz pearl barley

grated cheese and crusty bread, to serve

Method

  1. 1 Tip the leeks, onions, carrot, celery and olive oil
    into a large pan. Cook over a low heat for 5 mins,
    stirring often, until the vegetables start to soften.
    Finely grate the zest of the orange and add to the
    pan with the garlic, chilli and sugar. Cook for
    1 min longer, then add the tomatoes and squeeze
    over the juice of the orange.

  2. Tip in the chickpeas, vegetable stock, rosemary
    and bay leaf. Bring to the boil, then leave to simmer
    for 20 mins. Add the barley and cook for another
    40 mins, until the barley is cooked. Season with salt
    and black pepper. Serve with crusty bread and
    sprinkled with grated cheese.

PER SERVING

267 kcalories, protein 8g, carbohydrate 41g, fat 9g,
saturated fat 1g, fibre 4g, added sugar 1g, salt 1.24g

  • vegetable soup
  • healthy winter recipes
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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