Chickpeas with Lemon and Lemon
a nourishing and comforting dish with fragrant lemon and saffron
Servings: 4 people
Ingredients
- 200 g leek, white and pale green parts, washed and finely sliced
- 100 g celery, washed and finely diced
- 150 g carrot, washed and diced
- 2 425 g tins of chickpeas, drained and rinsed
- 500 L (2 cups) vegetable stock or water
- 15 strands saffron
- 1 lemon, peeled
- 2 tbsp butter
- salt and pepper
Instructions
- Heat the olive oil and butter in a large saucepan over a medium heat, then add the leeks, saffron and a pinch of salt. Sauté for 5 minutes, stirring often, until the leek is soft.
- Add the celery and carrot, cover, and cook over a medium heat for 10 minutes, stirring often.
- Add the vegetable stock/water, chickpeas and lemon peel, bring to the boil, then cook, covered over a medium heat for 15 to 20 minutes.
- Season to taste garnish with parsley, and serve with a wedge of lemon on the side.
Notes
This dish will keep in the fridge in an airtight container for up to 5 days. It is suitable to freeze.