Chickpea & Rice Stuffed Leeks in Spiced Tomato Sauce (Mediterranean Vegan Delight)
These Chickpea & Rice Stuffed Leeks are a hearty, wholesome Mediterranean dish. Tender leeks are filled with a savory mixture of chickpeas, rice, herbs, and spices, then baked in a fragrant spiced tomato sauce. Fully plant-based, high in protein and fiber, this dish is elegant enough for special dinners yet simple enough for weeknight meals.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minute
Serving:4_6
Ingredients
Stuffed Leeks
4 large leeks, trimmed and white/light green parts separated and cleaned
1 cup cooked rice (white, brown, or basmati)
1 cup cooked chickpeas (or canned, drained & rinsed)
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp fresh parsley, chopped
Salt & black pepper, to taste
1–2 tbsp olive oil
Spiced Tomato Sauce
1 can (400 g) crushed tomatoes
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cinnamon (optional for warmth)
1 tsp dried oregano
1 tbsp olive oil
Salt & pepper, to taste
Optional: pinch chili flakes
Instructions
1. Prepare the Leeks
Preheat oven to 190°C / 375°F.
Trim leeks and gently separate layers to make tubes or keep whole, slightly scoring for stuffing.
Blanch leeks in boiling water 2–3 minutes until slightly softened. Drain and cool.
2. Make the Filling
In a skillet, heat olive oil over medium heat.
Sauté onion and garlic 2–3 minutes until fragrant.
Add chickpeas, cooked rice, cumin, paprika, salt, pepper, and parsley.
Cook 2–3 minutes, stirring gently.
Adjust seasoning and set aside.
3. Prepare the Tomato Sauce
In a saucepan, heat olive oil.
Sauté onion and garlic 2–3 minutes.
Add crushed tomatoes, paprika, cinnamon, oregano, salt, pepper, and chili flakes if using.
Simmer 8–10 minutes until slightly thickened.
4. Stuff the Leeks
Fill each leek tube with the chickpea-rice mixture.
Arrange stuffed leeks in a baking dish and pour spiced tomato sauce over them.
5. Bake
Cover with foil and bake 25–30 minutes until leeks are tender and heated through.
Optional: remove foil last 5 minutes to slightly caramelize the tops.
6. Serve
Spoon tomato sauce over leeks and garnish with fresh parsley.
Serve warm with crusty bread or a side salad.
Notes & Tips
Ensure rice is cooked and slightly firm so filling holds shape.
Chickpeas can be lightly mashed for a creamier texture.
Tomato sauce can be made spicier with paprika or harissa for Mediterranean flair.
Make ahead: Assemble and refrigerate, bake just before serving.
Frequently Asked Questions
Can I make this gluten-free?
Yes—fully gluten-free as written.
Can I use other grains?
Quinoa, bulgur, or farro work well instead of rice.
Can I prepare this for meal prep?
Yes—store in airtight container for up to 3 days. Reheat covered in oven.
Nutritional Information
Calories: 320 kcal
Protein: 12 g
Carbohydrates: 50 g
Fat: 8 g
Fiber: 10 g