Wash and Cut up:
3 leeks (white parts)
2 large yellow potatoes
Saute for 5 minutes in 2 Tlbs. oil (I used coconut oil)
Add:
(2) 14 oz. cans chicken or vegetable broth to cover (I used chicken broth)
Cook for 10 minutes
Add and cook for 3 more minutes:
(1) 14 oz. can of chick peas (rinsed)
Season with salt and pepper and serve!
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