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Helen’s chickpea, leek & carrot stew
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Total Time: 45 minutes
Ingredients:
1 small leek
1 small carrot
½ tablespoonolive oil
1 x 210 g tinof chickpeas
2tablespoons natural yoghurt
Instructions:
Prepare the leek into 1cm rounds and the carrot into dice shapes. Saute the leek in a pan until softened, then add the carrots and 200ml water. Simmer covered for 30 minutes until veggies are tender. Stir in chickpeas and warm for 5 minutes. Remove from heat, cool slightly, then mix in the yogurt. Mash until smooth with some lumps. Serve and enjoy!