Description
This creamy leek and chickpea skillet is a delicious and comforting dish that’s both nutritious and easy to prepare. Perfect for a weeknight meal!
Ingredients
Scale
- 2 large leeks
- 1 tablespoon butter
- 4 cloves garlic (roughly chopped)
- 1/2 teaspoon kosher salt (more to taste)
- 2 15-ounce cans chickpeas (drained and rinsed)
- 3/4 cup cream
- 1 large lemon (juiced & zested, 3 tablespoons lemon juice)
- freshly ground black pepper (to taste)
- 1 heaping tablespoon yellow miso (white or red work too)
- 1 tablespoon water
- Parmesan (to taste)
Instructions
- Cut off the root bottom and the top firm green leaves from the leek. Take the remaining white and light green section and slice that in half. Remove any wilted outer layers. Rinse under cool, running water to remove any dirt. Slice the leek into 1/4-inch half moons.
- Melt butter in a large skillet over medium heat. Once melted, add the sliced leeks, chopped garlic, and salt. Cook until golden, stirring occasionally, about 5-7 minutes.
- Add the drained and rinsed chickpeas, cream, lemon zest, and ample freshly ground black pepper, to taste. In a small bowl, whisk the miso with 1 tablespoon of water to thin it before stirring it into the chickpeas.
- Gently simmer uncovered for 10 minutes, stirring occasionally. After 10 minutes, stir in 3 tablespoons of lemon juice. Continue simmering another 2-3 minutes to marry the flavors.
- Taste for salt and pepper, adjusting as needed. Serve with ample finely shredded Parmesan, to taste. Enjoy!
Notes
- Note #2: Adjust cream amount based on desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 45mg