Sizzle & Spice Leek Chickpeas

Cooking time
Serves2-4 people

A gorgeous vegan main for 2, or a side dish for 4.

27 ratings
layout 1 comment


  • A few splashes of olive oil
  • 1 large or 2 small leeks, or 6–8 spring onions, thinly sliced
  • 3 cm ginger, finely chopped or grated
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds or ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • A pinch of ground cinnamon
  • A pinch of chilli powder
  • 2 tins of chickpeas, drained
  • 1 lemon or 2 limes, juice and zest
  • Sea salt and freshly ground pepper
  • A handful of fresh herbs

Lovely with a warm naan breads.

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1. In a large, hot frying pan, sizzle leeks or spring onions with a splash of oil till glossy, and softened a bit.
2. Add the ginger and garlic. Fry till tender. Stir in the spices, then the chickpeas. Heat through.
3. Zing in the citrus juice and zest. Taste. Season. Taste again.
4. To make it a bit looser and saucier, if you wish, add a few splashes of water. Bung in a load of fresh herbs and plate up.
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I absolutely love this recipe! It is so easy and quick to make and so delicious. I usually mix mine with buckwheat groats and have it for lunch at work (it's also nice eaten in room temperature as I do not like using microwave). Thank you so much for this recipe Rachel!