A Small Plate with Big Flavours - Butterbeans, Chickpeas and Leek

Posted: 01 March 2024

This is a combo of your dreams, the flavours compliment each other so well and it’s just delicious with a hunk of bread for mopping everything up!

Ever found yourself in that classic Monday night scenario? You roll in after a busy start to the week, and the last thing you want to do is spend hours in the kitchen. Enter this sensational Butter Bean, Chickpea, and Leek mix.

Whip it up in just one pot ( 20 minutes is all it takes!)—a lifesaver for your energy levels + good for your gut. It trumps takeout, leaving you feeling far more satisfied. Just make sure you have a hunk of bread ready to mop up every last bit - it's just delicious!

The Recipe


- 2 Leeks

- 1 Shallot, diced

- 4 Garlic cloves, finely chopped

- 1 heaped Tbsp Bone Broth (concentrated)

- 400g Butter Beans, rinsed

- 200g Chickpeas, rinsed

- 1 heaped Tbsp Nutritional Yeast

- 1 Tbsp Parsley, roughly chopped

- Salt and Pepper

- Butter or Olive Oil or Coconut Oil

- Orange, squeezed (optional)


1. Slice the leeks and fry in butter or olive/coconut oil with a pinch of salt for 3-5 minutes per side and remove from the pan.

2. Fry the garlic with salt until browned (add more butter or oil here), add the shallots in for another 5 minutes until browning appears.

3. Add in the beans and chickpeas, followed by nutritional yeast.

4. In a jug add the bone broth and boil water together (about 400-500mL) and add to the pan, stirring to combine - allow to simmer for 5-7 minutes.

5. Add the leeks on top and gently stir through before seasoning with salt, pepper, a squeeze of orange and parsley.

6. Allow it all to simmer together for 5 minutes while your toast crisps up - butter it up and enjoy!