Now I have always been a bit “meh” about leeks. I have never loved them, actually, before this recipe I think it would be fair to say I ‘nothinged’ leeks. I didn’t love them and I didn’t hate them, I nothing them. Now, I think they rock and I would challenge anyone who does not like leeks to give this a go. It is freaking delicious and has made me no longer view leeks as “something to chuck in soup”. Did you know that as well as containing folate, vitamin C, B6 and iron, leeks contain a flavonoid called kaempferol in significant amounts. Kaempferol provides protection to the linings of the blood vessels, particularly against free radicals. Anything that protects us against free radicals are a winner in my book!
1 cup Vege stock or water (I have made this with both variations, bit more flavor with stock but if you don’t have any handy, water is fine)
3 large Leeks, roots removed and dark green tops and washed
1 clove Garlic, crushed
1 Lemon, zested and juiced
2 tbs Olive oil or flaxseed
Tin chickpeas, drained and rinsed
1 tsp honey
1/2 cup Goats cheese fetta (optional)
Pinch salt and pepper
Cut the stalk into 1-inch chunks on the diagonal, we can use both the white and pale green portion of the stalk, discarding the dark green tops.
In a large frying pan heat the vegetable stock until simmering and add the leeks, in a single layer if possible. Cover and let simmer for 4-5 minutes on medium heat.
While the leeks are cooking, make the dressing by combining salt, pepper, honey, lemon juice and oil in a bowl and whisking together well.
When leeks are just tender (do not over cook!), remove from pan with tongs and set on a serving platter, leaving the remaining stock. Pour chickpeas into the pan and heat in the stock for about one minute, tossing to warm through. Add half of the dill and toss.
Remove pan from heat and place chickpeas on top of the leeks. Pour dressing over top, sprinkle with remaining dill, lemon zest, and the goats fetta crumbled on top if you are using it. You are now ready to eat!