Leek & Chickpea Soup

4 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.2
  • Total Fat: 5.4 g
  • Cholesterol: 3.6 mg
  • Sodium: 1,255.8 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 13.2 g

View full nutritional breakdown of Leek & Chickpea Soup calories by ingredient

Number of Servings: 8


    Chickpeas (garbanzo beans), 7 cups (3 x 19oz cans), drained & rinsed
    Leeks, 3 leeks
    Garlic, 3 cloves, minced
    Olive Oil, 2.5 tsp
    Swanson Chicken Broth 99% Fat Free, 4 cups
    Parmesan Cheese, shredded, 8 tbsp
    Salt, .5 tsp
    Pepper, black, 1 tsp


Remove tough dark green tops of leeks. Thinly slice the white and light green portions. Thoroughly rinse and drain sliced leeks in a colander. In Dutch oven or large saucepan, heat olive oil on med. Add leeks and garlic and cook until leeks are tender, about 5 minutes. Add drained and rinsed chickpeas and cook 1 minute. Add the chicken broth (or vegetable broth if you wish to make it vegetarian). Simmer for 15 minutes. Remove half of the soup and using an immersion blender, food processor or blender, puree. Retun pureed soup to pan and mix well. Season with salt and pepper. Top each serving with 1 tbsp of grated parmesan cheese. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PKPETT.

Member Ratings For This Recipe

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    Not a fan- Filling but needed more flavor - 2/9/13

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    I blended the whole pot of soup...yum yum! Quick and easy especially when I found a bag of already washed and sliced leeks...couldn't be easier! - 11/26/09

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    Very Good
    Made this for lunch today and quite enjoyed it. Think I would make it again. - 6/1/09

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    Very Good
    This was really tasty! I substituted cannelloni beans for the chickpeas, but I think both versions would be delightful. - 2/8/09

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    I make this all the time. It is my favorite spark recipe. - 3/1/08