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...
Mmm curry! It's not quite vegetarian if there's chicken stock, though...!
ReplyDeleteYou could use vegetable stock instead even water would do, just up the salt a bit.
ReplyDelete