Pulses meet vegetables in a sustainable and nutritious dish, featuring the aromatic qualities of extra virgin olive oil.
Ingredients for 4 portions
- Potatoes 400 g
- Dried chickpeas 250 g
- Leeks 120 g
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
Preparation
Plan ahead and soak the dried chickpeas in cold water for at least 12 hours and rinse them before you start cooking.
Pour the extra virgin olive oil into a large pan and sauté the leeks for a few minutes on medium heat.
In the meantime, peel the potatoes and cut them up into large chunks and add them to the pan with the sautéed leeks.
Add around 2-3 litres of water in order to cover all the ingredients completely.
Immediately after adding water to the pan, add the previously rinsed dried chickpeas.
Add salt and pepper.
Bring to the boil and cook on medium heat for about 90 minutes, until the chickpeas are soft and fully cooked.
Once cooked, blend with an immersion blender until smooth and very dense.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.