Even though spring is nearly at an end in the south of France, the evenings are still chilly and perfect for a plate of Chickpea, leek and fennel soup. This unpretentious soup is just SO good! If possible, try to use dried chickpeas because cooking them in a good chicken stock makes all the difference. Chickpeas date back to 7 500 years ago and are one of the oldest legumes. With their really high protein content they are definitely one of my favourite ingredients, so much so that I finished off more than half of this recipe by myself.
500g dried chickpeas (or 2 x 400g tins, well drained and rinsed)
2 litres chicken stock
A pinch of dried chilli
Extra virgin olive oil
2 shallots, finely diced
2 leeks, cut into 1 cm pieces
1 large fennel bulb, cut into 1 cm pieces
Flakey sea salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Cover the chickpeas in water and soak them overnight. Â
In the morning, drain and transfer to a heavy-based pan with the chicken stock. Â There should be enough stock to cover the chickpeas by at least 3 cm. Â
Add a pinch of dried chilli, and cook until tender.
In a separate large heavy-based pan heat a little olive oil and sweat the shallots, leeks and fennel until soft. Â
Season with salt and pepper. Â
Combine the chickpeas, including the stock, lemon juice and the vegetables and simmer for 5 minutes.
Remove a quarter of the vegetables and chickpeas and set to one side.
Blend the remainder of the chickpea and vegetable mixture  until sooth. Â
Add the whole chickpeas and vegetables back to the soup and season to taste. Â
Serve warm with a dash of good olive oil.