01/16/2025Bowls and salads - Tofu, legumes and seitan - Main courses

Roasted Chickpea and Leek Fondue Bowl

Name: Roasted Chickpea and Leek Fondue Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 200 g cooked chickpeas; 1 leek; 2 tbsp neutral oil; 1 tsp paprika; 65 mL soy cream; 190 g orzo; salt; pepper; 3 tbsp tahini; 2 tbsp lemon juice; 3 tbsp olive oil; 1 tbsp soy sauce or tamari; 65 mL water

Low budget Autumn / Winter Batch cooking Lunchbox Blender-free

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 25 min

This recipe is part of the 5 winter meal prep recipes for the week that I shared the other day! By the way, so many of you were excited about the concept, so I think it’ll become a monthly tradition this year 😍.

For this bowl, we simply roast some chickpeas, cook a leek fondue, and prepare orzo. I pair it all with a tahini sauce, and it’s absolutely delicious and comforting! 🌱

Servings

Ingredients

Cups

-cooked chickpeas 200 (g)
-leek 1
-neutral oil 2 (tbsp)
-paprika 1 (tsp)
-soy cream 65 (mL)
-orzo 190 (g)
-salt
-pepper

tahini sauce

-tahini 3 (tbsp)
-lemon juice 2 (tbsp)
-olive oil 3 (tbsp)
-soy sauce or tamari 1 (tbsp)
-water 65 (mL)

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Steps

Preheat the oven to 205°C (400°F).
On a baking sheet lined with parchment paper, spread the chickpeas. Drizzle with oil, sprinkle with paprika and salt, and bake for 25 minutes.
Slice the leek finely. In a pot, heat a drizzle of neutral oil and cook the leek with a splash of water (125 mL, 1/2 cup). Let it cook over medium heat for about 20 minutes until it’s soft and tender. Remove from heat and stir in the cream. Season with salt and pepper.
Cook the orzo for 9 minutes in boiling salted water. Drain.
Prepare the sauce: Mix all the ingredients together in a jar.
In shallow bowls, serve the orzo, leek fondue, and roasted chickpeas, topped with tahini sauce and a handful of nuts if you like!