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In a large skillet, heat the olive oil, garlic and rosemary over medium heat. Once the garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary but reserve for later.
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Add the leeks to the pan, along with a good pinch of salt. Cook, stirring often, until the leeks are soft and sweet but still brightly green, around 5 minutes.
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Tip in the chickpeas, and continue to cook for a 5 minutes more, at which point the chickpeas should have darkened slightly in colour.
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Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice.
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Stir gently to combine.
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Check for seasoning, adding more juice, zest or salt as needed.
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Return the reserved rosemary sprigs to the pan, and enjoy warm or at room temperature