Recipe (for 2-4 portions)
- 2 leeks – take only the lower, white half, remove the roots, wash and halve them
- 2 tsp Baobab powder
- 2 tsp olive oil
- 2 small cloves of garlic, peeled and finely chopped
- 2 tbsp smoked paprika powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tbsp dried marjoram
- 200gr chickpeas
- ½ Mug Couscous
- 1/3 cup breadcrumbs
Prepare the couscous according to the instructions on the packaging. Then put it aside for the time being. Preheat your oven to 200 degrees Celsius. Cut the leeks in half lengthways and remove the inner layers. Now place them on a baking tray drizzled with olive oil. Bake the leeks in the oven for 10 minutes until they becomes soft. Meanwhile you can prepare the filling.
Cut the remain pieces of leek in thin pieces. Fry them for about 2-3 minutes together with 2 tablespoons of olive oil and a pinch of salt until the leek begins to soften. Now add the chickpeas, herbs and spices. Fry everything together for another 2-3 minutes or until the spices release their aroma. Now add the couscous and the breadcrumbs. Mix everything well together and let it simmer for 1-2 minutes. Then take everything from the stove.
Remove the leek from the oven and fill it with the prepared mixture. Sprinkle some Baobab on the leek and let them bake for another 10 minutes until they become golden brown. Best served with freshly cut parsley and a salad.
This great recipe was shared with us by the exceptional chef Cecile Vadas. Many more great recipe ideas can be found at cecilevadas.com or at instagram.com/cecilevadas/.
Dieses tolle Rezept hat die Ausnahmeköchin Cecile Vadas mit uns geteilt. Viele weitere tolle Rezeptideen findet Ihr unter cecilevadas.com oder auf über instagram.com/cecilevadas/.