Chickpeas with Leeks and Lemon. Add the leeks to the pan, along with a good pinch of salt. Add the leeks to the pan, along with a good pinch of salt. Using both the juice and the zest of the lemon is a twofer for flavor.
Add in the vegetable broth, lemon juice, lemon zest, salt, and pepper, and stir scraping up the bits stuck to the bottom of the pan. Chickpeas with Leeks and Lemon Chickpeas and leeks are a simple dinner side or can double as a lunch salad. Add leeks, ΒΌ teaspoon salt and garlic. You can cook Chickpeas with Leeks and Lemon using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Chickpeas with Leeks and Lemon
- You need 1/4 cup of extra Virginia olive oil.
- You need 1 of large garlic clove.
- It's 1 branch of branch rosemary.
- It's 4 of leeks, white and green parts sliced in 1/4" rounds.
- You need 2 cups of cooked chickpeas.
- It's 1/2 of lemon.
Transfer to a bowl and cool. Wipe pan clean and toast pine nuts over a medium-low flame. They are done when they smell nutty, be careful to not burn. Add chickpeas to the bottom of a food processor, pulse until the chickpeas are in tiny pieces, but not.
Chickpeas with Leeks and Lemon instructions
- Heat oil, garlic and rosemary in a large skillet over medium heat. When garlic turns fragrant remove rosemary, reserving for later..
- Add leeks to pan, with a pinch of salt. Cook until leeks are soft but still green, 5-8 mins..
- Add chickpeas and cook for 5 minutes more..
- Add a few scrapes of lemon zest, with a squeeze of lemon juice. Return rosemary sprigs to pan and serve..
Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine. Add diced leeks and a pinch of salt to the garlic mixture.