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Leek and Pea Dip

1 teaspoon olive oil
1 leek (small, halved lengthways, thinly sliced)
2 garlic cloves (minced)
300 g peas (2 cups frozen)
80 ml chicken stock (1/3 cup salt reduced or gluten free)
125 g chickpeas (rinsed and drained)
black pepper (freshly ground to taste)
mint (finely shredded to serve)
14 cup mint (fresh finely shredded)
2 teaspoons lemon juice (freshly squeezed)
1 bunch asparagus (woody ends trimmed, blanched, to serve)
1 bunch baby carrots (peeled to serve)
2 lebanese cucumbers (cut into long sticks to serve)
2 celery ribs (cut into long sticks to serve)


Heat the oil in a large saucepan on medium and add the leek and garlic, stir, cook stirring occasionally, for 6-7 minutes or until the leek is soft. Add the peas and stock to the pan and cover and cook over a low heat for 5 minutes or until the peas are just tender and set aside to cool for 10 minutes. Put the leek mixture and chickpeas in a small food processor or use a handheld blender and blend until almost smooth (leave a little chunky). Transfer to a small serving bowl and add the mint and lemon juice and season with pepper and stir to combine. Top with mint to serve and accompany the dip with the asparagus, carrot, cucumber and celery sticks. NOTE - to blanch the asparagus, first fill a large bowl with iced water and set aside and then bring a large saucepan of water to the boil and add the asparagus and cook for 1 minute and then drain well and transfer to the iced water and set aside for 3 to 4 minutes or until well chilled and drain.

Source: www.food.com