One of my favorite go to healthy weeknight dinners is Leek and Carrot Stew. This is a variation of a dish called Zeytinyagli Pirasa that is popular in Turkish cuisine. Leeks are incredibly nutritious and are packed with a prebiotic fiber which supports the good bacteria in your gut. Leeks also have flavonoids and high amounts of Vitamin K. This dinner is great served with a Bulgur pilaf or rice.
1 TBS of olive oil
1 large leek, washed well and cut into ¼ inch half moons
5 carrots, chopped into ¼ inch half moons
1 15 oz can of chickpeas
¼ cup of fresh dill
1 cup of water
1 tsp of salt
Dash of pepper
In a large pot, saute the leeks in the olive oil for 5 minutes on medium heat. Chop the carrots and add them to the leeks and continue to cook for 10 minutes or until the leeks start to get slightly golden. Next add 1 cup of water, salt, pepper, dill and chickpeas. Cover the pot and lower the heat to a simmer for 20 minutes. Adjust salt and pepper to taste.