Vegan Chickpea Soup

Ingredients:

400g (2 1/2 cups) of boiled chickpeas
1 leek, sliced
1 onion, chopped
2 cloves of garlic, minced
4 cups of vegetable broth
2 tbsp of extra virgin olive oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions:

Heat the oil in a large pot over medium-high heat. Add the leek, onion, and garlic and cook, stirring occasionally, until soft and translucent, about 15 minutes.
Add the chickpeas and broth and bring to a boil. Reduce the heat and simmer, uncovered, until the chickpeas are tender, about 20 minutes.
Season with salt and pepper to taste.
If you like a smoother soup, you can blend some or all of the soup with an immersion blender or a food processor.
Ladle the soup into bowls and sprinkle with parsley. Enjoy your leek and onion chickpea soup with some bread or crackers if desired.