Leek & Lemon Rosemary Chickpeas

A versatile, satisfying and flavourful dish that you can enjoy as a cool salad or as a warm stew served over your favourite grain—the choice is yours! Serves 4.

Ingredients

¼ cup EVOO
1 clove garlic, crushed
1 branch fresh rosemary
4 leeks
Pinch salt
1½ c cooked chickpeas
½ lemon
1 bunch fresh dill
Feta (optional)

Directions

Remove root and tough green top from leeks, slice leek lengthwise then into thin half-moons. In a large pan over medium heat, heat olive oil, garlic, and rosemary. Set aside rosemary once it begins to sizzle. Add leeks & salt to pan. Cook, stirring often, until leeks are soft and bright green (~5-8 min). Stir in chickpeas and cook 5 min. Add lemon juice and a few scrapes of zest. Combine & season to taste. Return rosemary to pan. Sprinkle with feta (if using) and dill. Serve warm or at room temperature.