Vegetables

Sautéed Chickpeas with Leek and Rosemary

Name: Sautéed Chickpeas with Leek and Rosemary
Prep time: 15 min
Yield: 5 portions
Ingredients: 1 tablespoon olive oil (15 ml); 1 medium carrot, thinly sliced (150 g); 1 bay leaf (0.08 g); 1 teaspoon rosemary (1 g); 1 leek stalk, thinly sliced (90 g); 2 ½ tablespoons soy sauce (37.5 ml); 1 cup chickpeas, soaked for 6 hours, cooked “al dente” (160 g); 1 pinch black pepper (0.2 g)

Preparation time: 15 min

Serves: 5 portions

Want to make chickpeas even more flavorful? Leek and rosemary can transform this dish!

In 15 minutes, you can prepare this amazing side dish, which becomes even more umami with soy sauce. Check out the preparation details and grab the ingredients. Let’s cook!

Ingredients

1 tablespoon olive oil (15 ml)
1 medium carrot, thinly sliced (150 g)
1 bay leaf (0.08 g)
1 teaspoon rosemary (1 g)
1 leek stalk, thinly sliced (90 g)
2 ½ tablespoons soy sauce (37.5 ml)
1 cup chickpeas, soaked for 6 hours, cooked “al dente” (160 g)
1 pinch black pepper (0.2 g)

Modo de preparo

In a large skillet, add the olive oil and heat over medium. Add the carrot, bay leaf, and rosemary, and sauté for 1 minute. Add the leek and soy sauce, and sauté for another 2 minutes, stirring occasionally. Add the chickpeas and pepper, and stir until heated through.
Remove from heat, discard the bay leaf, and serve immediately.

Tip: before cooking, soak 1 cup of chickpeas for 6 hours, drain, and transfer to a pressure cooker. Cover with water and cook for 12 minutes after it begins to boil. Turn off the heat and wait for the pressure to release.

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