Leek With Chickpeas Cream, Leek Leaf Chips, Toasted Pine Nuts and Orange Zest

Leek With Chickpeas Cream, Leek Leaf Chips, Toasted Pine Nuts and Orange Zest

Prep Time

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Cook Time

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Serves

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This recipe, from Chef Antonio Ortuño, features the delicious leek, which belongs to the same vegetable family as garlic and onions—offering many of the same health benefits. —Editor

Ingredients

  • 1 leek, per person
  • As needed canola oil
  • 100g (3/4 cup) pine nuts
  • boiled chickpeas
  •  2 oranges, zest of, divided
  • To taste salt
  • As needed extra virgin olive oil
  • For garnish leek leaf chips

Preparation

  • 1 Steam the leek for 20 minutes.
  • 2 Clean the leeks of hard leaves and cut them very thin and fry in a pot with canola oil.
  • 3 Remove and set aside on paper towel.
  • 4 Sauté pine nuts in frying pan without oil until golden brown, reserve.
  • 5 Blend in food processor the chickpeas, the orange zest of one orange, salt and olive oil until creamy.
  • 6 Sauté both sides of leeks in pan with a little bit of olive oil.
  • 7 Cut each one into small pieces.
  • 8 Serve the leek above the chickpeas cream, season with extra virgin olive oil and salt. Top with orange zest and toasted pine nuts and finally the crispy leaves.

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