Leek & Chickpea Stew Recipe

Stews are an easy way to make an hearty and flavoursome meal. This chickpea and leek stew has a good amount of protein with the legumes and carbs with the potatoes. The peppers and sweet smoked paprika give it a burst of flavour, the leeks give the dish a nice texture, and the bay leaf gives it a distinctive Mediterranean flavour.

Leek & Chickpea Stew Recipe
Yield: 4-6 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 4 tbsp olive oil
  • 1 red pepper
  • 1 green pepper
  • 4 leeks
  • 3 medium potatoes
  • 4 cloves of garlic
  • 1 bay leaf
  • 200 g tinned tomato
  • 100 ml white wine
  • 500 ml water
  • 400 g tinned chickpeas
  • 1 tbp sweet smoked paprika
  • salt to taste
  • 4 tbsp olive oil
  • 1 red pepper
  • 1 green pepper
  • 4 leeks
  • 3 medium potatoes
  • 4 cloves of garlic
  • 1 bay leaf
  • 7 oz tinned tomato
  • 6½ tbsp of white wine
  • 2 cups of water
  • 14 oz tinned chickpeas
  • 1 tbp sweet smoked paprika
  • salt to taste

Instructions

  1. Finely dice the green and red pepper and saute in olive oil on a medium heat.
  2. When tender chop the garlic and add to the peppers
  3. Slice the leeks horizontally into circles about 1cm in thickness and add to the pan
  4. Cut the potatoes into bite size pieces and add to the pan with the wine, tomato, bay leaf, and water from a recently boiled kettle.
  5. Add the chickpeas and sweet smoked paprika and gently simmer for about 20 minutes until the potatoes have softened.
  6. Season to taste and serve

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