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. They make for a fine dinner on their own or are even better with some wilted bitter greens or steamed broccoli rabe (you can swirl them into the dish's herbed, lemony, garlic-infused olive oil). Sprinkle some grated Parmesan on top and serve with hunks of crusty bread.
Get the recipe: Chickpeas with Leeks and Lemon
