Chickpeas with Leeks and Herbs

This weekend is the annual Vegfest at the Seattle Center. Each year I cater a dinner the night before the event starts for the principal people involved. It's one of my favorite meals that I prepare all year because I'm cooking for cookbook authors and other people who are heavily involved in the food world. Here's a recipe I came up with for this year's dinner.

2 tablespoons olive oil

1 leek, cut in half lengthwise, cleaned well, and sliced

2 cloves garlic, minced

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon

1/2 teaspoon salt

black pepper to taste

2 cups chickpeas, cooked or canned

1 tablespoon champagne vinegar

1. Heat the olive oil in a small saucepan, then add the leek and garlic. Cook on medium low heat for about five minutes, until the leek is soft. Turn off the heat, then add the chives, tarragon, salt and pepper.

3. Combine this mixture with the chickpeas and vinegar. Serve at room temperature.