Leek, Saffron and Chickpea Soup Recipe

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Ingredients:

Serving

1 tsp olive oil
4 leeks, cleaned and chopped
1 pinch saffron thread
4 wide strips lemon zest
3 -4 cups stock (or water if you prefer to have the delicate saffron show through)
250 g chickpeas (cooked )
1 cup flat leaf parsley, chopped
salt & freshly ground black pepper

Directions:

Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	798.52 Kcal (3343 kJ)
Calories from fat	113.54 Kcal
		% Daily Value*
Total Fat	12.62g	19%
Sodium	1785.87mg	74%
Potassium	3259.01mg	69%
Total Carbs	129.5g	43%
Sugars	35.74g	143%
Dietary Fiber	28.93g	116%
Protein	48.25g	96%
Vitamin C	125.2mg	209%
Iron	18.2mg	101%
Calcium	482.8mg	48%

Amount Per 100 g
Calories	52.86 Kcal (221 kJ)
Calories from fat	7.52 Kcal
		% Daily Value*
Total Fat	0.84g	19%
Sodium	118.21mg	74%
Potassium	215.72mg	69%
Total Carbs	8.57g	43%
Sugars	2.37g	143%
Dietary Fiber	1.91g	116%
Protein	3.19g	96%
Vitamin C	8.3mg	209%
Iron	1.2mg	101%
Calcium	32mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.2

Points
19

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium

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