Creamy Lemon Chickpeas and Leeks
Chickpeas are dappled with fresh lemon flavor and simmered in a creamy miso-leek sauce. This is one of those dishes that you won't believe took under 30 minutes to make!
Servings: 5 servings
Calories: 335kcal
Ingredients
- 2 large leeks
- 1 tablespoon butter
- 4 cloves garlic roughly chopped
- ½ teaspoon kosher salt more to taste
- 2 15-ounce can chickpeas drained and rinsed
- ¾ cup cream see note #2
- 1 large lemon juiced & zested (3 tablespoons lemon juice)
- freshly ground black pepper to taste
- 1 heaping tablespoon yellow miso white or red work too
- 1 tablespoon water
- Parmesan to taste
Instructions
- Cut off the root bottom and the top firm green leaves from the leek. Take the remaining white and light green section and slice that in half. Remove any wilted outer layers. Rinse under cool, running water to remove any dirt. Slice the leek into ¼-inch half moons.
- Melt butter in a large skillet over medium heat. Once melted, add the sliced leeks, chopped garlic, and salt. Cook until golden, stirring occasionally, about 5-7 minutes.
- Add the drained and rinsed chickpeas, cream, lemon zest, and ample freshly ground black pepper, to taste. In a small bowl, whisk the miso with 1 tablespoon of water to thin it before stirring it into the chickpeas.
- Gently simmer uncovered for 10 minutes, stirring occasionally. After 10 minutes, stir in 3 tablespoons of lemon juice. Continue simmering another 2-3 minutes to marry the flavors.
- Taste for salt and pepper, adjusting as needed. Serve with ample finely shredded Parmesan, to taste. Enjoy!
Video
Notes
- Chickpeas: This recipe should also work well with white beans or baked tofu.
- Heavy cream: This recipe works well with Silk dairy-free heavy cream as a direct swap. Half and half also works for a lighter option.
- Serving ideas: Serve over garlic toast, baked potatoes (my favorite!), as a side dish, over grits, or pasta. I made a delicious pasta delicious with this by stirring the chickpeas into 2 cups of orzo and 1 ½ cups of frozen mixed vegetables (cooked).
- Best within 3-4 days. Keep refrigerated and reheat in the microwave or on the stovetop over medium heat, stirring frequently. Add a splash of water to thin the chickpeas, as needed.
- Want to up the veggies? Frozen peas go well with this dish! Add 1 cup of frozen peas at the same time as the cream. They will thaw as the sauce simmers.
Nutrition
Calories: 335kcal | Carbohydrates: 36g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 282mg | Potassium: 425mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1220IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 4mg
