Leek & Chickpea Stew Recipe

4-6 Servings

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.


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


  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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