5 Litres extra virgin olive oil £68 a tin click here!

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

3/4 Leeks

1 Lemon



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. 


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