French Leek and Chickpea Soup

Thoroughly wash the leeks between the layers, then slice the white and light green parts into rounds. Peel the potatoes and cut them into roughly 1.5–2 cm cubes. Crush and finely chop the garlic cloves. Drain and rinse the chickpeas with cold water.

Heat 2 tablespoons of extra virgin olive oil in a medium pot over medium heat. Add the sliced leeks and sauté gently for 5–7 minutes until softened, but not browned. Stir in the finely chopped garlic and thyme, then sauté for another 1 minute until fragrant.

Pour in the dry white wine and use a wooden spoon to loosen the flavorful browned bits stuck to the bottom of the pot. Simmer for 2–3 minutes until the alcohol evaporates and the liquid reduces by half.