(adapted from The Naked Chef by Jamie Oliver)

Serves 6

12 oz. dried chickpeas, soaked overnight, or two 15 oz. cans
1 medium russet potato, peeled
1 scored tomato, (with a paring knife, make a small X on the bottom of the fruit)
5 medium leeks
2 Tbls. good olive oil
2 cloves garlic, finely sliced
Kosher or sea salt and freshly ground black pepper
3 c. chicken or vegetable stock, homemade or prepared
Parmigiano-reggiano, grated
Extra-virgin olive oil

Rinse soaked chickpeas and then place in a large, heavy saucepan, along with potato and tomato, and cover with water. Bring to a boil and simmer until tender, about one hour. Meanwhile, remove thick outer layer of leeks, slice lengthwise (through root), soak in clean, fresh, cold water to remove dirt and particles. Rinse and slice finely.

Warm a heavy saute pan and add oil. When hot, add leeks and garlic, saute gently with a pinch of salt until soft. Add drained chickpeas, potato and tomato, and cook 1 minute. Add 2 c. stock and simmer for 15 minutes.

Puree the soup or not? Your choice. You can also puree half the soup and leave the other half intact. This creates a creamy yet textural composition which we like. Add the rest of the stock to create the consistency you prefer. Check for seasoning, and add cheese to taste.

To serve: Place in a wide-mouthed bowl and drizzle with some delicious, fruity extra-virgin olive oil, a grinding of black pepper, and some more parmesan.