Leek, Chickpea and Dill Broth Bowl

The Broth Kitchen • Recipe 19 • IndigoKoi Wellness, LLC

Sweet leek and a generous handful of dill bring a garden freshness to everyday chickpeas.

Vegan brothy meal | Yield: 4 generous servings | Time: 40 minutes

Ingredients

• 1 tablespoon olive oil

• 2 large leeks, white and light green parts, split, washed thoroughly and sliced

• 6 cups unsalted vegetable broth

• Two 15-ounce cans no-salt-added chickpeas, rinsed and drained

• 1 bay leaf

• ¼ cup chopped dill

• 1 tablespoon lemon juice

• ¼ teaspoon black pepper

Method

1. Cook leeks in oil over medium-low heat for 8 minutes, stirring without browning.

2. Add broth, chickpeas and bay. Simmer 20 minutes.

3. Remove bay, then add dill, lemon and pepper. Serve with chickpeas and leeks intact.

Coach Winona’s kitchen note

Wash between leek layers; trapped grit can spoil an otherwise lovely bowl. Add dill at the end to keep its character.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety