Garlicky Chickpea and Leek Stew with Crusty Bread

Chickpeas and leeks simmer with garlic, cabbage, and fish sauce into a garlicky broth, ready for crusty bread. In the spirit of Broth Behind the Marble, it recalls Pompeii’s thermopolia, where ordinary Romans ate standing at marble counters.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 7.5g fiber

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Ingredients

• 3 cups cooked chickpeas
• 3 medium, sliced leeks
• 1 large, diced onion
• 6, minced garlic cloves
• 2 cups shredded cabbage
• 4 tbsp olive oil
• 1 tbsp fish sauce
• 2 leaves bay leaf
• 4 thick slices crusty soft wheat bread
• 4 cups water

Instructions

1. 1Heat olive oil in a large pot over medium heat and cook the onion, leeks and garlic until softened, about 8 minutes.
2. 2Add the shredded cabbage, bay leaves, fish sauce and water, then bring to a simmer.
3. 3Stir in the chickpeas and simmer uncovered for 15 minutes until the broth thickens slightly.
4. 4Toast the crusty bread slices until golden.
5. 5Ladle the hot stew over the toasted bread in bowls and serve.