Mushroom, leek & chickpea soup with parmesan croutons

Ingredients

• 2 tbs olive oil
• 1 leek, trimmed, halved lengthways and thinly sliced
• 3 garlic cloves, finely chopped
• 400g mixed mushrooms, trimmed and sliced
• 4 cups chicken stock
• 3 sprigs lemon thyme
• 400g can chickpeas, drained and rinsed
• 30g baby spinach leaves
• 1/4 cup flat-leaf parsley, chopped
• 1/4 cup olive oil
• 1/3 cup grated parmesan cheese
• 2 thick slices sourdough bread, roughly torn into bite-sized pieces