1 tablespoon canola oil
9 ounces leeks, finely sliced (the white and light green parts of about 3 or 4 leeks)
1/2 teaspoon turmeric
2 cups canned chickpeas, drained
Juice of one-half lemon
2 to 3 tablespoons flat-leaf parsley, roughly chopped
About 1 cup cherry or grape tomatoes, halved
Salt to taste
Heat the oil in a large saucepan and add the leeks. Stir gently so they all get coated with the oil, then cover and leave to cook for 4-5 minutes; don't let them brown.
Add the turmeric, chickpeas, and 2 1/2 cups water. Bring to a boil, then reduce the heat and leave to simmer gently for 10-15 minutes, or until the leeks and the chickpeas are tender.
Stir in the lemon juice, chopped parsley, and halved tomatoes. Season to taste with salt.
Serves 2 to 4.
From New Vegetarian Cooking by Rose Elliot, with some changes
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