Full of Mediterranean flavour, this delicious spring leek and chickpeas recipe is a must this summer. And if you are looking to slim down before heading to the beach, then this is the recipe for you.
Serves 2 – 4
Cooking time: 15 mins
What You’ll Need:
- A few splashes of olive oil
- 1 large or 2 small leeks, or 6–8 spring onions, thinly sliced
- 3 cm ginger, finely chopped or grated
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds or ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- A pinch of ground cinnamon
- A pinch of chilli powder
- 2 tins of chickpeas, drained
- 1 lemon or 2 limes, juice and zest
- Sea salt and freshly ground pepper
- A handful of fresh herbs
What To Do:
- In a large, hot frying pan, sizzle leeks or spring onions with a splash of oil till glossy, and softened a bit.
- Add the ginger and garlic. Fry till tender. Stir in the spices, then the chickpeas. Heat through.
- Zing in the citrus juice and zest. Taste. Season. Taste again.
- To make it a bit looser and saucier, if you wish, add a few splashes of water. Bung in a load of fresh herbs and plate up.
Recipe from abelandcole.co.uk