Sweet Potato, Leek, Chickpea, Parmesan & Garlic Soup from The Sugar Club Cookbook by Peter Gordon

Ingredients

• 100ml (3½fl oz) olive oil
• 12 fresh sage leaves, cut in half
• 3 bay leaves
• 12 cloves of garlic, peeled and cut into quarters
• 3 leeks, sliced into 1cm (⅓in) rings and washed well
• 2 cups cooked chickpeas, drained and rinsed
• 1¾ litres (3 pints) vegetable stock
• ½ lemon – remove the seeds and dice finely, skin and all
• 1 sweet potato, peeled and cut into 1cm (⅓in) dice (about 2 cups)
• Sea salt or Asian fish sauce
• 1 cup finely sliced spring onions
• ½ cup finely grated parmesan