Chickpeas with Leeks and Lemon 


1/4 cup extra-virgin olive oil

1 large garlic clove, bruised but whole

1 6-inch branch fresh rosemary, broken in two

4 leeks, cleaned, trimmed and with the white and light green parts sliced in 1/4-inch


kosher salt

2 cups cooked chickpeas (garbanzo beans)

1/2 lemon


1. In a large skillet, heat the olive oil, garlic and rosemary over medium heat. Once the

garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary but reserve

for later.

2. Add the leeks to the pan, along with a good pinch of salt. Cook, stirring often, until the leeks are soft and

sweet but still brightly green, around 5 minutes.

3. Mix in the chickpeas, and continue to cook for a 5 minutes more, at which point the chickpeas should have

darkened slightly in colour.

4. Using a zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice. Stir gently

to combine.

5. Check for seasoning, adding more juice, zest or salt as needed. Return the reserved rosemary sprigs to the

pan, and enjoy warm or at room temperature.

© 2023 by Zawada Health