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Braised Chickpeas with Leek, Bay Leaf, Cumin, and Vegetable Broth

A low, covered braise. The chickpeas is browned first, then simmered in vegetable broth with leek until hot and coated in the sauce. Serves 4. Plan on about 20 minutes of simmering.

Serves 4 · 55 min · Dinner

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1⅜ lb canned chickpeas, rinsed
  • 14⅛ oz leek
  • 2 clove garlic
  • 7 oz yellow onion
  • 2⅛ tbsp olive oil
  • 3 cups vegetable broth
  • 1.2 g black pepper
  • 6 g ground cumin
  • 3.2 g kosher salt
  • 1 piece bay leaf

Steps

  1. Pat 1⅜ lb canned chickpeas, rinsed dry and salt it. Heat 2⅛ tbsp olive oil in a heavy pot over medium-high heat. Brown the chickpeas on all sides. Move it to a plate.
  2. Lower the heat. Cook 7 oz yellow onion and 14⅛ oz leek with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 6 g ground cumin and stir for 30 seconds.
  3. Return the chickpeas and any juices. Add the vegetable broth and 1 bay leaf. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
  4. Cover and simmer gently until the chickpeas is hot and coated in the sauce, about 20 minutes. If the sauce is thin, uncover it for the last 10 minutes. Taste for salt. Discard bay leaves before serving.

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This is a variation — Leek instead of Carrot; Bay Leaf instead of Thyme. Base recipe: Braised Chickpeas with Carrot, Thyme, Cumin, and Vegetable Broth →

Make it yours (63 variations)

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