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Potato-Leek Soup with Spiced Chickpeas
Ingredients
  • 2 tablespoons salted butter
  • ¼ cup extra-virgin olive oil, divided
  • 1 large shallot, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 large leeks, washed and thinly sliced (all green and white parts, roots discarded)
  • 11 ounces (about 3 medium) all-purpose potatoes, such as Yukon Gold, roughly chopped
  • 2 (15.5-ounce) cans chickpeas, drained
  • 4 cups vegetable stock
  • Fine sea salt
  • ¼ teaspoon hot smoked paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Freshly ground black pepper
  • 2 tablespoons heavy cream
  • Chile oil, for serving
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