Chickpeas with Leeks

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.