Leeks & Garbanzo Beans
You may be thinking what in the heck is a leek? Leeks are members of the onion family but the flavor is more subtle and sweeter than an onion. The first time I tried leeks was in a cooking demo several years ago at work. A local chef was demonstrating how to prepare leeks for a senior citizens group. The dish was so good I prepared it every week for a month. I usually replace onions or scallions for leeks in recipes.
Garbanzo beans aka chickpeas are versatile legumes high in fiber, potassium, Vitamin C, Vitamin B6, and protein. Add these beans to soups, salads, or pureed in a food processor for homemade hummus.
- 1 can low sodium can garbanzo beans, drained and rinsed 15 oz can
- 1 garlic clove, minced
- 1 large leek, chopped
- 1 Fresh lemon, halved
- 1 tbsp cooking oil (I used sunflower oil)
- .5 tsp sea salt
In a skillet, heat the oil over medium heat. Add the garlic and stir for 2 minutes.
Add the leeks to the skillet along with the sea salt. Stir often around 5-8 minutes.
Add the garbanzo beans and stir for 5 minutes more.
Squeeze half a lemon and stir gently.
The Lifestyle Dietitian Notes
- Cut leeks lengthwise and rinse thoroughly. Eat raw or cooked and discard the green tops.
- Serve over lettuce for an additional boost of fiber.
- Prepare as a main course or a side dish.