Photo: Tara O'Brady
Tara O'Brady, who writes the blog Seven Spoons, has a trick for keeping this tumble of stewy leeks and chickpeas from getting too mushy: she just barely cooks the vegetables and legumes, so they're still firm and springy.
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, setting it aside for later.
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 5-8 minutes. Tip in the chickpeas, and continue to cook, turning the beans in the oil, for 5 minutes more, at which point the chickpeas should have darkened slightly in color.
Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice. Stir gently to combine. 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.
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Published on August 03, 2012