Spring Vegetable Stew And Chickpeas

Break off the ends of the snow peas, and shred them. Rinse the mushrooms, remove the earthy and slice them. Wash, peel and cut the carrots into thin sticks and the leek into strands.

Cook the mushrooms for 5 minutes in simmering salted water. Add the snow peas, carrots and leek and cook for 10 minutes.

Complete with the drained chickpeas, while heating them. Drain the vegetables, keeping 4 spoonfuls of cooking juice. Melt the butter in the juice, whisking to combine. Add the mustard and pepper to taste.

Pour over the vegetables, decorate with seeded and sliced chili pepper. Serve very hot. For the main course, serve with white rice seasoned with fine herbs. Our advice: Keep your small vegetables a little crunchy.