Recipe: leek, spinach and chickpea soup
This hearty soup recipe offers wholesome comfort in every spoonful

This is a delicious soup that is marvellously useful owing to the simplicity of its ingredients, says Rosie Sykes. The chickpeas are tinned and you don’t even really need the leeks: you could just use more onion instead. It’s vegan, but it doesn’t have to be: chopped cured meat or salted fish can be added to the garlic bread purée, and a grating of parmesan or pecorino on top would also be great.
Ingredients
- 3 tbsp olive oil, and a splash more
- 1 onion, halved and finely sliced
- 2 small leeks, trimmed as little as possible and sliced using all the green, then washed well
- 5 garlic cloves, 4 crushed or finely grated, 1 cut into quarters lengthways
- 400g frozen spinach, defrosted in a sieve
- 400g tin chickpeas, drained, with liquid reserved
- 800ml vegetable stock (homemade or from a stock cube or bouillon powder)
- 2 slices bread, cut 2cm thick and cut in half
- Good sprig of thyme (lemon thyme goes especially well) or 1 tsp dried thyme
- 1 heaped tsp sweet smoked paprika
- 2 tbsp sherry vinegar
- sea salt and freshly ground black pepper
Method
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Heat 2 tablespoons of oil in a medium heavy-based saucepan (with lid) over a medium heat and, when hot, add the onion. Add a good dose of salt and, when sizzling, turn the heat down, put a lid on and cook for 10 mins so that the onion is starting to get soft and sweet, stirring halfway through.
- When the onion has softened, add the leeks and cook over a medium heat for a further 10 mins, lid on, until the leeks start to lose their crunch. Now add a splash more olive oil and the crushed garlic to the pan and cook gently for a couple of minutes. Once the garlic has got familiar with the onion and leek, add the spinach, chickpeas and stock. Bring up to a simmer and cook for 5 mins with the lid on.
- In the meantime, in a separate frying pan large enough to hold the bread in a single layer, heat the remaining oil. Add the bread and thyme sprig and fry over a medium heat until the bread is starting to become light golden, turning occasionally. Add the quartered garlic and let it colour a little. When the bread is ready, add the smoked paprika and stir about a bit, then add the vinegar. Put the contents of the pan into a food processor, or goblet for a stick blender, and start to whizz up, then add the liquid from the canned chickpeas and blend to a smooth paste.
- Stir the bread purée into the soup, stir well and cook for a further 5 mins for everything to get to know each other. Season to taste and add more stock if you prefer a thinner soup. Serve in hot bowls with a slick of olive oil on top and hunks of bread.
Taken from Every Last Bite: Save Money, Time and Waste with 70 Recipes that Make the Most of Mealtimes by Rosie Sykes, published by Quadrille at £18.99. To buy from The Week Bookshop for £14.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Book reviews: ‘Red Scare: Blacklists, McCarthyism, and the Making of Modern America’ and ‘How to End a Story: Collected Diaries, 1978–1998’
Feature A political ‘witch hunt’ and Helen Garner’s journal entries
By The Week US Published
-
The backlash against ChatGPT's Studio Ghibli filter
The Explainer The studio's charming style has become part of a nebulous social media trend
By Theara Coleman, The Week US Published
-
Why are student loan borrowers falling behind on payments?
Today's Big Question Delinquencies surge as the Trump administration upends the program
By Joel Mathis, The Week US Published
-
Scottish hospitality shines at these 7 hotels
The Week Recommends Sleep well at these lovely inns across Scotland
By Catherine Garcia, The Week US Published
-
7 ways to drink spectacularly across the United States this spring
The Week Recommends A bar for every springtime occasion
By Scott Hocker, The Week US Published
-
Roast lamb shoulder with ginger and fresh turmeric recipe
The Week Recommends Succulent and tender and falls off the bone with ease
By The Week UK Published
-
6 welcoming recipes for cooking and baking during your spring days
The Week Recommends You want it flavorful, and you want it exciting
By Scott Hocker, The Week US Published
-
Spring's best new cookbooks, from pizza to pastries
The Week Recommends Pizza, an array of brownies and Cantonese-American mash-ups are on the menu
By Scott Hocker, The Week US Published
-
10 upcoming albums to stream in the hazy spring
The Week Recommends Ring in the end of the cold weather with some new music
By Justin Klawans, The Week US Published
-
Video games to play this spring, including 'Split Fiction' and 'South of Midnight'
The Week Recommends A meta co-op game puts you in a game within a game, and a life simulator that can compete with the 'Sims' franchise
By Theara Coleman, The Week US Published
-
Erica's harira soup recipe
The Week Recommends Gently spiced Moroccan soup-stew warms the soul
By The Week UK Published