Garbanzos with Leeks and Lemon

Soak 1 C. dried garbanzo beans overnight.  Drain and rinse, then cover with fresh water.  Add 1/2 t. salt and bring to a boil, then cook until just tender.  (Or use canned garbanzos).

Trim and clean 2-3 leeks.  Slice them into very thin rounds or half rounds if they are quite thick.

Heat 1/4 C. olive oil in a large skillet.  Add 1 large minced clove of garlicand 2 three-inch sprigs of rosemary, whole.

When the garlic begins to brown, add the leeks along with a pinch of salt.  Cook, stirring, for 10 minutes.  Remove the rosemary sprig.

Pour in 2 C. cooked garbanzos.  Add the zest of 1 lemon.  Cook for 5 minutes, until the beans darken in color slightly.  Add lemon juice to taste, along with more salt.  Cook another 2-3 minutes.

If you want to add a creamy touch, stir in 3 T. chevre while the dish is still warm.

Serve the garbanzos alongside a tossed salad or some garlicky sauteed kale.

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