3 large leeks
1 cup vegetable stock
1 cup chickpeas (canned is fine)
½ cup crumbled Veggie Feta
- Slice off the root end of the each leek, then cut the stalk into 1-inch chunks on the diagonal (see photo). Use both the white and pale green portion of the stalk, discarding the dark green tops. Submerge leek slices in a large bowl of water to remove dirt between the layers. Be careful the layers stay intact.
- In a large frying pan or saucepan, heat the vegetable broth until simmering. Remove leeks slices from water and place each slice with one flat side down in the broth. Cover and let simmer for 4-5 minutes on medium heat.
- While the leeks are cooking, make the dressing by combining all ingredients except for the lemon zest and dill.
- When leeks are just tender (do not over cook!), remove from pan with tongs and set on a serving platter, leaving the remaining broth. Pour chickpeas into the pan and heat in the broth for about one minute, tossing to warm through. Add half of the dill and toss.
- Remove pan from heat and place chickpeas on top of the leeks. Pour dressing over top, sprinkle with remaining dill, lemon zest, and plenty of freshly ground black pepper. Serve immediately.
Courtesy of Martha Stewart – without the veggie feta. The veggie feta was my idea.