Ingredients

The following ingredients have 4 Servings
  • 1 head of garlic + 3 large cloves, divided
  • 3 tbsp / 45 ml extra virgin olive oil (or vegan stock for oil-free version)
  • 1 large shallot + 1 leek (or 2 large shallots)
  • thyme and / or rosemary
  • ½ tsp black pepper
  • chilli flakes (optional) or chilli oil to finish
  • 1½ tsp salt, adjust to taste
  • 2 fresh or dry bay leaves
  • 1 unwaxed lemon, peel and juice
  • 800 g / 5 cups cooked chickpeas (2 cups dry*)
  • 240 ml / 1 cup creamy** almond or oat milk
  • 2 tbsp tahini (optional)
  • 100 g / 3½ oz kale, chard or spinach (optional) or potatoes

Instruction

  • Heat up the oven to 200° C / 390° F. Cut the top of the garlic head(s) off (I recommend roasting 2-3 at the same time) and drizzle the exposed cloves with a small amount of olive oil. Wrap the garlic in a piece of baking paper and then kitchen foil and bake for about 30-35 minutes, until the cloves are soft and sticky. Set aside.
  • Cut the green part off the leek, cut the remaining part in half lengthwise and clean off the grit hiding between layers. Chop the leek and the shallot finely.
  • Heat up olive oil in a heavy bottom pot. Add leek and shallot and sauté on a low medium heat until translucent, stir frequently.
  • Next, throw in finely chopped fresh garlic (3 cloves) and fresh thyme leaves and / or cut rosemary leaves (I use about 1 tbsp each). Sauté for another 2-3 minutes, stirring frequently.
  • Once the garlic is fragrant, add in pepper, a pinch of chilli flakes (if using), 1 tsp of salt (add more later), bay leaves, 2-3 strips of lemon peel, 4 cups of cooked chickpeas and about 600 ml / 2½ cups of water. Allow everything to come to a gentle simmer.
  • Meanwhile, blend 1 cup of chickpeas with all the roasted garlic cloves and 1 cup of plant milk. If you want extra creaminess, you could some tahini but it does introduce a sesame flavour.
  • Stir blended up chickpeas and roast garlic mixture to the simmering stew.
  • Taste, season with lemon juice (I used 4 tbsp), adjust the amount of salt to taste and you will probably want to add a bit more water to achieve the consistency you like.
  • Finally, if using any greens, chop them up small and allow them to simmer in the stew for 2-3 minutes (spinach and chard) and 5 minutes (kale). If you are feeling extra hungry, cubed potatoes cooked in the stew also make a great addition.
  • Divide between bowls and enjoy. I like to serve it with a slice of toasted sourdough and a drizzle of olive oil (or chilli oil if I have it on hand)