1 x 400g can white beans, drained
1 kg potatoes, peeled and cut into roughly 3cm pieces
1 small leek (about 100g), white part roughly diced
1 tbsp white miso
50g butter
1 cup (250ml) chicken stock
50g coarsely grated cheddar cheese, plus extra to serve
1 tsp sea salt
Marion’s Kitchen Chilli Crisp Oilto serve
optional toppings: a drizzle of yoghurt or cream and a scattering corn kernels.
Crispy chickpeas:
1 x 400g can chickpeas, drained
1 tbsp Marion’s Kitchen Chilli Crisp Oil