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.
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Leek & Chickpea Stew Recipe
Yield:
4-6
Servings
Difficulty:
Easy
Cooking time:
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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
- Finely dice the green and red pepper and saute in olive oil on a medium heat.
- When tender chop the garlic and add to the peppers
- Slice the leeks horizontally into circles about 1cm in thickness and add to the pan
- 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.
- Add the chickpeas and sweet smoked paprika and gently simmer for about 20 minutes until the potatoes have softened.
- Season to taste and serve
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