Easy - Rustic Leek, Potato & Chickpea Stew

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 2–3

Ingredients

 Leeks: 4 leeks, washed thoroughly and sliced into half-inch rounds 

 

 Tomato: 1 fresh tomato, diced  

 Red Potatoes: 2 small red potatoes, quartered  

 Rutabaga / Turnip: 1 small, peeled and diced  

 Chickpeas: 1 jar (or can), drained and rinsed  

 Pantry Staples: 1 tbsp olive oil, 3 to 4 cups vegetable broth (or water), salt, black pepper, and optional garlic or herbs (like thyme, oregano, or basil)

Instructions

1. Prep the Vegetables: Cut off dark green leek tops and root ends. Slice the white and pale green parts into half-inch rounds and rinse well. Dice the fresh tomato.  

2. Sauté Leeks & Tomato: Heat olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook 4 to 5 minutes until soft. Stir in the diced tomato and cook for another 2 to 3 minutes until it breaks down and releases its juices.  

3. Simmer the Root Vegetables: Add the diced rutabaga and red potatoes. Pour in 3 to 4 cups of broth or water (just enough to cover everything). Bring to a gentle boil, cover, and simmer on low for 15 minutes until the potatoes and rutabaga are tender.  

4. Add Chickpeas & Season: Stir in the chickpeas and simmer uncovered for 5 minutes. Season to taste with salt, black pepper, and herbs.  

5. Serve: Ladle warm into bowls, optionally finishing with a drizzle of olive oil or a pinch of red pepper flakes.