Heat the oil in a large pot and add the garlic – put it all in at the same time. Fry until the garlic just begins to colour and then add the leeks, sage and bay leaves. Sauté for 5 minutes before adding the lemon, sweet potato and chickpeas. Cover with stock and bring to the boil; the final thickness of the soup will depend on how much liquid you add at this point. Cook until the vegetables are tender and check for seasoning. At the last moment stir in the spring onions and parmesan.
© 1997 Peter Gordon. All rights reserved.