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
1leek, per person
As neededcanola oil
100g (3/4 cup)pine nuts
boiled chickpeas
2oranges, zest of, divided
To tastesalt
As neededextra virgin olive oil
For garnishleek 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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