Chickpeas with Leeks and Lemon

• 1/4 c. extra-virgin olive oil
• 1 clove garlic
• 1 branch of fresh rosemary
• 4 leeks
• kosher salt
• 2 c. cooked chickpeas (garbanzo beans)
• 1/2 lemon

1. In a large skillet, heat the olive oil, garlic, and rosemary over medium heat.
2. Once the garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary, setting it aside for later.
3. Add the leeks to the pan, along with a good pinch of salt.
4. Cook, stirring often, until the leeks are soft and sweet but still brightly green, around 5-8 minutes.
5. Tip in the chickpeas, and continue to cook, turning the beans in the oil, for 5 minutes more, at which point the chickpeas should have darkened slightly in color.
6. Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice.
7. Stir gently to combine.
8. Check for seasoning, adding more juice, zest or salt as needed.
9. Return the reserved rosemary sprigs to the pan, and enjoy warm or at room temperature.
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extravirgin olive oil, clove garlic, rosemary, leeks, kosher salt, lemon

Taken from www.delish.com/recipefinder/chickpeas-leeks-lemon-recipe-opr0213 (may not work)