FARRO,LEEKS, CHICKPEAS,SALADw/ CURRANTS

FARRO,LEEKS, CHICKPEAS,SALADw/ CURRANTS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Serves: 8 Time: 1 hour

  • 4

    large leeks, halved lengthwise, cleaned and sliced crosswise¼ inch thick

  • cup plus ¼ cup olive oil

  • teaspoons coarse kosher salt, more to taste

  • ½

    teaspoon black pepper

  • cups cooked chickpeas, or 2 cans 15-ounce cans, drained

  • ¼

    cup fresh lemon juice, preferably from Meyer lemons (2 to 3) more to taste

  • ¼

    teaspoon crushed red chile flakes

  • 1

    garlic clove, minced

  • 2

    cups dry farro

  • cup dried currants

  • ½

    cup chopped celery leaves and tender stems

Directions

Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Spread leeks o in a single layer and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes. In a large bowl, toss leeks with chickpeas, ¼ cup lemon juice, 1¼ teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil.Let marinate while preparing the farro. In a large pot of boiling salted 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 and or lemon if needed. Serve warm or at room temperature.


Nutrition

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