75 servings – Chickpea and Leek Soup

• 4 tins of pre-cooked chickpeas, 800g each
• 6 tins of freeze-dried leek, 100g each
• 1 tin of freeze-dried potatoes, 300g
• 1 tin of vegetable broth, 520g

• Soak chickpeas for 30 minutes
• Dissolve 520g of vegetable broth in 26 liters of water and bring to the boil.
• Add chickpeas to the broth and cook until even softer, if desired.
• Add the leek and potatoes and simmer for a few minutes.
• Season to taste.

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