Leeks and Chickpeas with Lemon and Rosemary
I discovered this great and simple recipe over Summer. It takes less than half an hour to make and it is fresh tasting and filling.
3 Tablespoons of Olive Oil
2 Cloves of Garlic
2 Sprigs of Rosemary
350g Cooked Chickpeas
In a large frying pan heat the olive oil with finely chopped garlic and the rosemary. After a minute or two or once the oil starts to sizzle and is fragrant remove the rosemary.
Add the leeks to the pan and a big pinch of salt. Stir well and cook on a medium heat for 6-8 minutes or until the leeks are soft. Then add the chickpeas and keep stirring for a minute or two.
Add most of the juice from the lemon and a few scrapes of lemon zest. Return the rosemary to the pan and cook for a couple of minutes. Adjust salt and lemon to taste and serve.