These creamy, cheesy chickpeas go great with just about everything. Serve them with fluffy rice or flatbreads for a full-on meal. We love quick chickpea recipes.
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Serves
4
Leek
Garlic Clove
Lemon
Chilli Flakes
Dijon Mustard
Drained Cooked Chickpeas
Chicken Stock
Parmesan
Olive Oil
Salt
Black Pepper
Serves
4
Leek
Garlic Clove
Lemon
Chilli Flakes
Dijon Mustard
Drained Cooked Chickpeas
Chicken Stock
Parmesan
Olive Oil
Salt
Black Pepper
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Step 1.
Wash, trim, and slice the leeks in half lengthways, then cut into thin half-moons. Thinly slice the garlic.
Step 2.
Heat a little olive oil in a large frying pan over medium heat. Add the leeks and garlic, then cook for 8–10 minutes, stirring occasionally, until soft and jammy.
Step 3.
Stir in the Dijon mustard and chilli flakes, then cook for another minute.
Step 4.
Add the drained chickpeas and chicken stock, then bring to a simmer. Cook for 3–4 minutes, stirring occasionally, until the mixture thickens and becomes creamy.
Step 5.
Grate in the Parmesan and season to taste with salt, black pepper, and a squeeze of lemon juice. Serve immediately.
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