Nutrition per serving may change if servings are adjusted.
1 (15 ounce) can chickpeas, rinsed
4 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon onion powder
2 pounds leeks, white and light green parts only, halved lengthwise, sliced ½-inch thick, and washed thoroughly
3 cloves garlic, minced
1 tablespoon minced fresh rosemary, plus more for garnish, or 1 teaspoon dried
2½ cups unsalted chicken or vegetable broth
2½ cups water
1 bay leaf
1 pound russet potatoes, peeled and diced
1 pound kohlrabi, peeled and diced
1 tablespoon cider vinegar
1 teaspoon salt
Ground pepper to taste
Preheat oven to 350°F.
Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.
Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.
Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.
Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)
Season with pepper.
Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.
Serving size: 1 cup soup and 2 tablespoons chickpeas
225 calories;8 g fat(1 g sat); 6 g fiber; 32 g carbohydrates; 7 g protein; 66 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 863 IU vitamin A; 26 mg vitamin C; 72 mg calcium; 2 mg iron; 463 mg sodium; 531 mg potassium