75 minutes
A delightfully simple and flavorful dish combining chickpeas with a savory leek ragu, olive oil, and spices.
Chickpeas, rinsed and drained
0 oz
Leek Ragu
cups
Maldon Sea Salt, flaky
to taste
teaspoons
1. Combine Chickpeas and Leek Ragu
In a large bowl, combine the rinsed and drained chickpeas with the Leek Ragu.
2. Season and Oil
Pour in the extra virgin olive oil, add a generous pinch of Maldon sea salt, and sprinkle in the hot red pepper flakes. Toss gently to ensure each chickpea and leek is coated evenly.
3. Serve or Stand
Serve the dish immediately for a warm experience or let it stand at room temperature for about an hour to allow the flavors to meld. Store leftovers in the refrigerator for up to three days and bring back to room temperature before serving.
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