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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a pot over low–medium heat. Add leeks, garlic, ginger, lemon peel, and a pinch of salt. Sauté for 5 minutes until soft and fragrant. If too dry, add a splash of water.
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For
2
M
I
For the creamy chickpeas
2
Leek, white + light green parts only, chopped
1/2
thumb
Fresh ginger, minced
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Per Serving
Calories
555kcal
Fat
19g
Carbs
56g
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🌱 Plant Points: 11.25
🌾 For a GF option, swap soy sauce for tamari and ensure all other ingredients are certified GF.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Best served with toasted sourdough, quinoa or rice.
💡 Nutritional values are approximate and calculated per serving.
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Gabi S
10 days ago
Loved all the flavours combined in the chickpea/leek mixture. I served with common white rice.
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Gigi
9 days ago
Thanks so much, Gabi! Sounds delicious with rice. So glad you enjoyed it! 😊
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J
Julia B
22 days ago
This may be one of the best recipes yet! So tasty!
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Gigi
20 days ago
So happy it hit the spot, Julia! 😊 The more flavour, the better!
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F
Fiona B
a month ago
Easy and delicious! I used chestnut mushrooms, sliced very thinly and kind of dehydrated in the pan, as I'm not a fan of mushroom texture. I garnished with basil leaves which went well. I also served it over wholegrain basmati rice. I'll be making this again, my omni husband and son really liked it as well 👍❤️😃
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Gigi
a month ago
So happy to hear that, Fiona! Sounds like your twist on it was amazing. 😊❤️ Enjoy!
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Patricia B
a month ago
This dish is so surprisingly tasty! I thought it would just be pretty boring every day dish but the combination of everything just makes this a real flavour bomb! Amazing
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Gigi
a month ago
Thanks so much, Patricia! So happy you found it a flavour bomb 🌟.
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M
Mimi
a month ago
So easy and so so yummy. We didn’t have any miso in so used soy sauce instead - cant wait to try it with miso next time to see the difference, but so good with even just the soy!
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Gigi
a month ago
Thanks so much, Mimi! Glad you enjoyed it even without the miso. Can't wait for you to try the recipe with it next time! 😊
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L
Lyndsey M
3 months ago
So tasty, quick and easy to make.
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M
Michelle T
3 months ago
We really enjoyed with recipe!
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Rebekka K
3 months ago
Loved it! Used Champignons instead of the oyster mushrooms and served it with potatoes and it was fantastic!
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S
Susan G
3 months ago
Delicious!! I was given a grow your own oyster mushrooms kit for Christmas by my Niece & so I wanted to do them justice. Really tasty. I’d made my own oat milk today & it worked just fine in place of the soya milk. One for the list!! 😋 Thanks Gigi 😊
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Kate K
5 months ago
This was so good and perfect way to eat healthy around the holidays. It was super easy to pull together.
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Gigi
5 months ago
Quick and healthy is definitely what's needed around the holidays. Glad you enjoyed it! xx
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S
Susan R
5 months ago
Super yummy with homemade einkorn sourdough!
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Gigi
5 months ago
Yay! I’m really glad you liked it Susan😊 homemade einkorn sourdough sounds delicious too x
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Andriana M
5 months ago
Another gorgeous recipe! 😍
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Gigi
5 months ago
That makes me so happy — thank you!
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Joanne Louise C
5 months ago
Hi Gigi, Love this meal, so tasty. Should I be dividing this recipe by 4 to establish my protein & calories per individual serving?
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Gigi
5 months ago
Hi Joanne! The recipe as published serves 2 people, and the macros listed are per serving, so they already reflect the nutrition for one portion. If you’ve made it and found it works better for you as 4 portions instead of 2, then yes — you’d just divide the calories and protein by 2 again. Otherwise, you can simply reference the nutrition as listed 😊 Hope that’s clear, but let me know if anything needs clarifying x
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Emilia F
5 months ago
Just as the description says it is creamy it is cheesy and so delicious while really filling! Great amount of protein very nutritious!
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Emilia F
5 months ago
My bad! I reviewed a different recipe than the one I made! I don’t see an option to delete my comment sorry!
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Gigi
5 months ago
Oops! But still, super happy to hear the recipe was a success! 😊😊😊
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M
Marta V
5 months ago
Do the nutrition figures already consider the sourdough or shall I consider that apart?
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Gigi
5 months ago
Hi Marta, no they don’t consider the sourdough x
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S
Sarah B
5 months ago
White onion is in the ingredient list but it's not in the instructions anywhere. I assume to cook it before the mushrooms?
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Gigi
5 months ago
Hi Sarah, that’s correct the onion goes in before the mushrooms. I’ve updated the method, thanks for the feedback x
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E
Elena M
6 months ago
I like the recipe but the lemon peel was too powerful for me. I also enjoyed it more when I added rice to it to balance the powerful flavour. I would make it again but maybe skip the lemon peel 😊
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Gigi
6 months ago
Hey Elena, I do love the punch that lemon gives but you can totally leave it out next time/ use a bit less😊 glad that you enjoyed the recipe overall!
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a pot over low–medium heat. Add leeks, garlic, ginger, lemon peel, and a pinch of salt. Sauté for 5 minutes until soft and fragrant. If too dry, add a splash of water.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the creamy chickpeas
2
Leek, white + light green parts only, chopped
1/2
thumb
Fresh ginger, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
555kcal
Fat
19g
Carbs
56g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 11.25
🌾 For a GF option, swap soy sauce for tamari and ensure all other ingredients are certified GF.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Best served with toasted sourdough, quinoa or rice.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
Gabi S
10 days ago
Loved all the flavours combined in the chickpea/leek mixture. I served with common white rice.
Like
Reply
Cancel
Gigi
9 days ago
Thanks so much, Gabi! Sounds delicious with rice. So glad you enjoyed it! 😊
Like
Reply
Cancel
J
Julia B
22 days ago
This may be one of the best recipes yet! So tasty!
Like
Reply
Cancel
Gigi
20 days ago
So happy it hit the spot, Julia! 😊 The more flavour, the better!
Like
Reply
Cancel
F
Fiona B
a month ago
Easy and delicious! I used chestnut mushrooms, sliced very thinly and kind of dehydrated in the pan, as I'm not a fan of mushroom texture. I garnished with basil leaves which went well. I also served it over wholegrain basmati rice. I'll be making this again, my omni husband and son really liked it as well 👍❤️😃
Like
Reply
Cancel
Gigi
a month ago
So happy to hear that, Fiona! Sounds like your twist on it was amazing. 😊❤️ Enjoy!
Like
Reply
Cancel
P
Patricia B
a month ago
This dish is so surprisingly tasty! I thought it would just be pretty boring every day dish but the combination of everything just makes this a real flavour bomb! Amazing
Like
Reply
Cancel
Gigi
a month ago
Thanks so much, Patricia! So happy you found it a flavour bomb 🌟.
Like
Reply
Cancel
M
Mimi
a month ago
So easy and so so yummy. We didn’t have any miso in so used soy sauce instead - cant wait to try it with miso next time to see the difference, but so good with even just the soy!
Like
Reply
Cancel
Gigi
a month ago
Thanks so much, Mimi! Glad you enjoyed it even without the miso. Can't wait for you to try the recipe with it next time! 😊
Like
Reply
Cancel
L
Lyndsey M
3 months ago
So tasty, quick and easy to make.
Like
Reply
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M
Michelle T
3 months ago
We really enjoyed with recipe!
Like
Reply
Cancel
R
Rebekka K
3 months ago
Loved it! Used Champignons instead of the oyster mushrooms and served it with potatoes and it was fantastic!
Like
Reply
Cancel
S
Susan G
3 months ago
Delicious!! I was given a grow your own oyster mushrooms kit for Christmas by my Niece & so I wanted to do them justice. Really tasty. I’d made my own oat milk today & it worked just fine in place of the soya milk. One for the list!! 😋 Thanks Gigi 😊
Like
Reply
Cancel
Kate K
5 months ago
This was so good and perfect way to eat healthy around the holidays. It was super easy to pull together.
Like
Reply
Cancel
Gigi
5 months ago
Quick and healthy is definitely what's needed around the holidays. Glad you enjoyed it! xx
Like
Reply
Cancel
S
Susan R
5 months ago
Super yummy with homemade einkorn sourdough!
Like
Reply
Cancel
Gigi
5 months ago
Yay! I’m really glad you liked it Susan😊 homemade einkorn sourdough sounds delicious too x
Like
Reply
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A
Andriana M
5 months ago
Another gorgeous recipe! 😍
Like
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Gigi
5 months ago
That makes me so happy — thank you!
Like
Reply
Cancel
Joanne Louise C
5 months ago
Hi Gigi, Love this meal, so tasty. Should I be dividing this recipe by 4 to establish my protein & calories per individual serving?
Like
Reply
Cancel
Gigi
5 months ago
Hi Joanne! The recipe as published serves 2 people, and the macros listed are per serving, so they already reflect the nutrition for one portion. If you’ve made it and found it works better for you as 4 portions instead of 2, then yes — you’d just divide the calories and protein by 2 again. Otherwise, you can simply reference the nutrition as listed 😊 Hope that’s clear, but let me know if anything needs clarifying x
Like
Reply
Cancel
Emilia F
5 months ago
Just as the description says it is creamy it is cheesy and so delicious while really filling! Great amount of protein very nutritious!
Like
Reply
Cancel
Emilia F
5 months ago
My bad! I reviewed a different recipe than the one I made! I don’t see an option to delete my comment sorry!
Like
Reply
Cancel
Gigi
5 months ago
Oops! But still, super happy to hear the recipe was a success! 😊😊😊
Like
Reply
Cancel
M
Marta V
5 months ago
Do the nutrition figures already consider the sourdough or shall I consider that apart?
Like
Reply
Cancel
Gigi
5 months ago
Hi Marta, no they don’t consider the sourdough x
Like
Reply
Cancel
S
Sarah B
5 months ago
White onion is in the ingredient list but it's not in the instructions anywhere. I assume to cook it before the mushrooms?
Like
Reply
Cancel
Gigi
5 months ago
Hi Sarah, that’s correct the onion goes in before the mushrooms. I’ve updated the method, thanks for the feedback x
Like
Reply
Cancel
E
Elena M
6 months ago
I like the recipe but the lemon peel was too powerful for me. I also enjoyed it more when I added rice to it to balance the powerful flavour. I would make it again but maybe skip the lemon peel 😊
Like
Reply
Cancel
Gigi
6 months ago
Hey Elena, I do love the punch that lemon gives but you can totally leave it out next time/ use a bit less😊 glad that you enjoyed the recipe overall!
Like
Reply
Cancel
