Chickpeas with Leeks and Lemon

1. 1

   In a large skillet, heat the olive oil, garlic, and rosemary over medium heat.

2. 2

   Once the garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary, setting it aside for later.

3. 3

   Add the leeks to the pan, along with a good pinch of salt.

4. 4

   Cook, stirring often, until the leeks are soft and sweet but still brightly green, around 5-8 minutes.

5. 5

   Tip in the chickpeas, and continue to cook, turning the beans in the oil, for 5 minutes more, at which point the chickpeas should have darkened slightly in color.

6. 6

   Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice.

7. 7

   Stir gently to combine.

8. 8

   Check for seasoning, adding more juice, zest or salt as needed.

9. 9

   Return the reserved rosemary sprigs to the pan, and enjoy warm or at room temperature.

10. 10

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11. 11

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* Per serving · 4 servings · Values may vary.

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