Chickpea and Leek Soup

2 Tbsp olive oil
3 garlic cloves, thinly sliced
1 medium Yukon gold potato, cut into ¼” dice

1 large leek (about ¾ pounds), white and light green parts thinly sliced (about 2 cups)

2 c. vegetable broth (I use chicken)
1 can chickpeas, drained and rinsed
¼ teaspoon saffron threads

1 cup milk (I used Half an Half)
Freshly ground black pepper
Salt

2 tablespoons chopped parsley
1 ounce parmigiano-reggiano cheese
6-10 strands saffron

Heat the oil over medium heat. Add the garlic and sauté for a few minutes. Add the potatoes and cook for 5-7 minutes. If the potatoes start to brown, lower the heat. Add the leeks and sauté until they are tender, about 10 minutes.

Add the vegetable broth, chickpeas, and saffron. Bring to a boil, then reduce to a simmer. Add the milk and simmer for a few more minutes. Add salt and pepper to taste.

Transfer the mixture to a blender or food processor and pulse until the soup is slightly chunky.

Ladle the soup into bowls and garnish with the chopped parsley. Grate the cheese over the parsley and top with a few strands of saffron.