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leeks extra-virgin olive oil coarse kosher salt black pepper chickpeas lemon juice red chile garlic farro currants celery
Viewed: 10 - Published at: 8 years agoIngredients
- 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
- 23 cup plus 1/4 cup extra-virgin olive oil
- 2 1/4 teaspoons coarse kosher salt, more to taste
- 1/2 teaspoon black pepper
- 3 1/2 cups cooked chickpeas (or two 15-ounce cans, drained)
- 1/4 cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to taste
- 1/4 teaspoon crushed red chile flakes
- 1 garlic clove, minced
- 2 cups dry farro
- 23 cup dried currants
- 1/2 cup chopped celery leaves and tender stems
Method
- Heat oven to 425 degrees.
- Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
- In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic.
- Stir in 2/3 cup oil.
- Let marinate while you prepare the farro.
- In a large pot of salted boiling water, cook farro until tender, about 20 minutes.
- Drain well.
- Toss with chickpea mixture.
- Stir in currants and celery leaf.
- Taste and add more salt or lemon if needed.
- Serve warm or at room temperature.
