Name: Chickpea Soup with Sweet Potato and Feta Crackers
Yield: Serves 4
Ingredients: ½ baguette; 1 (15-oz/400-g) can chickpeas (if you don’t wish to soak and cook dried chickpeas); 1 tsp butter; salt and freshly ground black pepper; 3 sprigs fresh thyme; 3 sweet potatoes, peeled and diced; ⅓ cup plus 2 tbsp (100 ml) crème fraîche; 4½ cups (1 l) vegetable or chicken broth; 2 leeks, white and light green parts, washed well and cut into rings; 3½ oz (100 g) feta cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

2 leeks, white and light green parts, washed well and cut into rings
1 tsp butter
3 sweet potato

Method

In a large soup pot over medium heat, braise the leeks in the butter. Add the sweet potatoes and thyme and stir well. Stir in the broth and bring to a simmer; simmer for 30 minutes over low heat. Add the chickpeas, heat for 5 minutes, then use the back of a wooden spoon to smash the sweet potatoes against the sides of the pot to thicken the soup.

Preheat the broiler. Cut the baguette in