Time: 70 minuti
Difficulty: Facile

Ingredients for 4 people 
100 g leek in slices
80 g extra virgin olive oil
250 g chickpeas soaked in water 12 hours earlier
1 potato
500 g of water
1 cube of vegetable broth
8 g fine salt
A pinch of ground black pepper
4 slices of toasted gluten-free bread
accessories 
Blade in stainless steel
Mixing shovel
Measuring device
Preparation: 15 minutes
Cuko: 52 minutes
Difficulty level: Easy 
Servings: 4% per serving
Mode: manual mode
Tools for the recipe
- Mixing paddle, mixing paddle 
- stainless steel blade
- measuring cup

Procedure

Place the leek, chickpeas and extra virgin olive oil in the mixing bowl. Set vel.1 to 90°cfor 5 minutes.
Add the water, cube, potato , ground pepper and cook vel.2 to 100° for 45 minutes.
Replace the mixer blade with the stainless steel blade and blend vel.10 for 2 minutes.
Serve with a little extra virgin olive oil and the toasted bread crostone.