Chickpea and potato cream soup
A comforting, hearty, environmentally friendly winter dish.
Pulses meet vegetables in a sustainable and nutritious dish, featuring the aromatic qualities of extra virgin olive oil.
Recipe designed by Chef Claudio Fissolo of Felsinea Ristorazione for the Barilla canteen in Novara.
Serves four
- Dried chickpeas – 250 g
- Leeks – 120 g
- Extra virgin olive oil – 2 tbsp (20 g)
- Salt to taste
- Pepper to taste g
Nutritional information
Per serving: 337 Kcal
Environmental Impact
Per serving:
79 grams CO2 equivalence - carbon footprint
371 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Plan ahead and soak the dried chickpeas in cold water for at least 12 hours and rinse them before you start cooking.
Pour the extra virgin olive oil into a large pan and sauté the leeks for a few minutes on medium heat.
In the meantime, peel the potatoes and cut them up into large chunks and add them to the pan with the sautéed leeks.
Add around 2-3 litres of water in order to cover all the ingredients completely.
Immediately after adding water to the pan, add the previously rinsed dried chickpeas.
Add salt and pepper.
Bring to the boil and cook on medium heat for about 90 minutes, until the chickpeas are soft and fully cooked.
Once cooked, blend with an immersion blender until smooth and very dense.
The Chef’s Advice
Serve with toasted bread and a little extra virgin olive oil.
Nutritional Advice
Pulses are incredibly nutritious, helping to lower ‘bad’ cholesterol levels in the blood.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Pulses are a significant source of sustainable protein because their environmental impact can be up to one hundred times lower than that of red meat. Mixing pulses with grains and vegetables s is an excellent and tasty way to eat more sustainably.
