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Braised leeks with chickpeas

Braised leeks with chickpeas

Transport your tastebuds to Greece with the this herby chickpea and braised leek recipe. It is a dish that sings a song of summer in the Med.

Mint, parsley and dill are essential for giving this recipe its fresh, summer feel. Paired with lots of our vibrant new harvest Greek EVOO from the Peloponnese and topped with quail eggs this dish makes an easy and nutrient packed lunch.

Allow yourself to indulge in some midday escapism, with a tasty bowl and dreams of warmer climes.

Here's the method:

Serves 4

Chop the leeks into 2cm pieces then wash and add to a pan along with extra virgin olive oil, drained chickpeas, salt, 1 clove of garlic, 1 cup of water and 3 pieces of lemon peel.
Place in a pan on a medium heat with a lid. Cook until the leeks are soft and all of the water has evaporated.
Finely chop all of the herbs.
Add them to the cooked chickpeas and leeks, along with the capers and the juice of half a lemon. Leave to cool.
Place a medium pan of water on the stove and bring to the boil with 2 tbsp of salt.
Once the plan is boiling add your 12 quail eggs and set a 2.5 min timer.
Once cooked remove from the boiling water and place straight in ice water.
Once cooled peel and cut in half.
Spoon the braised chickpeas onto a plate, top with the halved quail eggs then scatter over fresh coriander seeds and salt, enjoy!

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.