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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