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.
🍽️ Great served with toasted sourdough, quinoa or rice. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
L
Lyndsey M
a month ago
So tasty, quick and easy to make.
Like
Reply
Cancel
M
Michelle T
a month ago
We really enjoyed with recipe!
Like
Reply
Cancel
R
Rebekka K
a month 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
2 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
3 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
3 months ago
Quick and healthy is definitely what's needed around the holidays. Glad you enjoyed it! xx
Like
Reply
Cancel
S
Susan R
4 months ago
Super yummy with homemade einkorn sourdough!
Like
Reply
Cancel
Gigi
4 months ago
Yay! I’m really glad you liked it Susan😊 homemade einkorn sourdough sounds delicious too x
Like
Reply
Cancel
A
Andriana M
4 months ago
Another gorgeous recipe! 😍
Like
Reply
Cancel
Gigi
4 months ago
That makes me so happy — thank you!
Like
Reply
Cancel
Joanne Louise C
4 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
4 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
4 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
4 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
4 months ago
Oops! But still, super happy to hear the recipe was a success! 😊😊😊
Like
Reply
Cancel
M
Marta V
4 months ago
Do the nutrition figures already consider the sourdough or shall I consider that apart?
Like
Reply
Cancel
Gigi
4 months ago
Hi Marta, no they don’t consider the sourdough x
Like
Reply
Cancel
S
Sarah B
4 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
4 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
4 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
4 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
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.
🍽️ Great served with toasted sourdough, quinoa or rice. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
L
Lyndsey M
a month ago
So tasty, quick and easy to make.
Like
Reply
Cancel
M
Michelle T
a month ago
We really enjoyed with recipe!
Like
Reply
Cancel
R
Rebekka K
a month 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
2 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
3 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
3 months ago
Quick and healthy is definitely what's needed around the holidays. Glad you enjoyed it! xx
Like
Reply
Cancel
S
Susan R
4 months ago
Super yummy with homemade einkorn sourdough!
Like
Reply
Cancel
Gigi
4 months ago
Yay! I’m really glad you liked it Susan😊 homemade einkorn sourdough sounds delicious too x
Like
Reply
Cancel
A
Andriana M
4 months ago
Another gorgeous recipe! 😍
Like
Reply
Cancel
Gigi
4 months ago
That makes me so happy — thank you!
Like
Reply
Cancel
Joanne Louise C
4 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
4 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
4 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
4 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
4 months ago
Oops! But still, super happy to hear the recipe was a success! 😊😊😊
Like
Reply
Cancel
M
Marta V
4 months ago
Do the nutrition figures already consider the sourdough or shall I consider that apart?
Like
Reply
Cancel
Gigi
4 months ago
Hi Marta, no they don’t consider the sourdough x
Like
Reply
Cancel
S
Sarah B
4 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
4 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
4 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
4 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
