quick vegetarian

6 leeks cut lengthwise and  chopped  set in water to remove soil

2 cans od drained and rinsed chickpeas

1 1/2 cup of chicken stock
olive oil
2 tsp curry
2 tsp tumeric

salt and pepper to taste

place washed leeks in a large pot with a slurp of olive oil
on medium high heat, stir  in spices add stock and chickpeas and lower heat to simmer  and cook for 20-25 minutes, watching  that it doesn't run out of liquid.

Meanwhile cook some basmati rice or your favourite rice, be it brown or white.

When chick peas are soft, remove from heat and serve over the rice.

You can adjust the spices to your personal preferences, I like spicy Indian cuisine so the spice amounts are great for me but you may want to go easy and do a test before you add more...

pear phyllo tart

8 or 9 phyllos sheets
1 stick butter melted , no substitutes
1 cup toasted  finely chopped pecans or walnuts
2/3 cup plain breadcrumbs
2/3 cup sugar
2 tsp cinnamon
1 pear  or apple finely slice, use mandolin
parchment paper

preheat over to 400

line baking sheet with parchment paper


in a small bowl mix chopped pecans, sugar, cinnamon and breadcrumbs together and mix

place one sheet of phyllo on bake sheet, brush with melted butter and  spinkle some pecan sugar mixture , eveny.
place another sheet and repeat precedure until last sheet of phyllo

add sliced pear
brush with butter and sprinkle with additional sugar

bake for 20,min 

cut when warm , being careful not to tear

yum!