This is a great winter warmer, you can liquidize the soup, but I think it tastes better chunky chowder version.

Ingredients

• 2 tablespoons of oil
• 1 onion chopped in whatever shape you like for a soup
• 450g of potato washed and cut into soup friendly cubes
• 200g of sliced leaks
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 415g can of chickpeas, drained
• 750ml veg stock.
• ground pepper

Instructions

1. Fry the onions cumin seeds and leeks in the oil for eight minutes, or until soft.
2. Sprinkle the coriander on to the sautéed mix, and fry for another minute.
3. Add the potato to the sautéed mix, and mix well.
4. -
• HOB: Add the stock and chickpeas, and bring to the boil, then simmer for 15 minutes, or until the potato is soft and add the pepper.
• SLOW COOKER: Add the sautéed mix, chickpeas and stock, to the slow cooker and cook for 2½ hours on high, or until the potato is soft and add the pepper.