Slice 4-5 leeks thinly and steam them in a pot with a quarter cup of hot water until soft. Once tender, uncover the pot and stir until most of the liquid evaporates, creating a soft, mashed texture.
Sprinkle one tablespoon of chickpea flour, mix well, then add half a cup of milk and half a handful of tarragon (optional: nutmeg or mahlap), salt to taste, stir when it is bubbling for three minutes. Add lots of black pepper, plate and finish with a handful of pomegranate seeds. Tip: I use lactose-free semi-skimmed milk, the lactase in the milk gives some sweetness to it. For vegan, you can substitute with oatmilk.
Also in the plate is steamed hake fish with grated tomato boiled off to a thick paste with garlic, oregano, rosemary and a drizzle of EVOO.
We love these leeks so much, it is a staple for us! I have perfected the recipe for low calorie volume eating through the years!
by atreidesgiller