I love leeks, the delicate onion flavor is?perfect. Here in the US are super expensive, comparing to my home country Chile, so this year I grew them in the garden. They do take forever (6 months or more), but at least for me are really worth it, so if you have enough space I?totally recommend grown in them. I didn’t start from?seed, choose instead seedlings. And then enjoy with this recipe?Saut?ed leeks and chickpeas.
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Saut?ed?leeks and chickpeas
- 2 large or 3 medium leeks
- 2 cups cooked chickpeas
- chopped spinach, kale or chard optional
- salt and pepper
- Cut the leeks lengthwise and wash separating the leaves under running water. Drain.
- Chop into pieces of 4-5 cm. long.
- In a large skillet heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add the leeks and saut? for 2-4 minutes, add hot water, just enough to cover the bottom and cook 10 minutes until leeks are soft.
- Add the cooked chickpeas, salt, and pepper. Stir in spinach or chard. Cook everything for 5 minutes.
- Serve hot with rice.