A recipe from Peter Gordon’s ” The Sugar Club Cookbook”.
Ingredients
- 3 1/2 fl oz olive oil
- 8 plump garlic cloves peeled and quartered
- 3 leeks sliced in 1/3" rings and washed well
- 12 fresh sage leaves cut in half
- 3 fresh bay leaves
- 1/2 lemon deseeded and finely diced
- 1 sweet potato peeled and cut in 1/3 dice
- 2 cups cooked chickpeas drained and rinsed
- 3 pints vegetable stock
- sea salt
- 1 cup finely sliced spring onions
- 1/2 cup finely grated fresh parmesan optional
Servings:
Instructions
- Heat the oil in a large saucepan and add the garlic. Fry until the garlic just begins to colour and then add the leeks, sage and bay leaves. Saute for 5 minutes.
- Add the lemon, sweet potato and chickpeas. Cover with the stock and bring to the boil. Cook until the vegetables are tender then check the seasoning.
- Stir in the spring onions and the parmesan ( if using) at the last minute.
Share this Recipe
Powered byWP Ultimate Recipe