60 minutes
This dish combines the nutty flavor of farro, the sweetness of roasted leeks, the tang of marinated chickpeas, and the subtle sweetness of currants for a perfect balance of textures and flavors.
Large Leeks, sliced ¼-inch-thick
0 oz
0.25 fluid ounces
teaspoons
to taste
cups
Lemon Juice, from Meyer lemons
tablespoons
Red Chile Flakes
teaspoons
Garlic Clove, grated or mashed
each
Farro
cups
Dried Currants
cups
Celery Leaves And Tender Stems, chopped
cups
1. Roast the Leeks
Preheat your oven to 425°F (220°C). Toss the sliced leeks with ¼ cup of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Spread them in a single layer on a large rimmed baking sheet. Roast for 20 to 25 minutes until golden brown and crisp.
2. Marinate the Chickpeas
In a large bowl, combine the chickpeas with the lemon juice, remaining 1 teaspoon of kosher salt, red chile flakes, grated garlic, and ½ cup of olive oil. Stir well to coat the chickpeas evenly with the marinade.
3. Cook the Farro
In a large pot, bring water to a boil. Add the farro and simmer until tender, about 20 to 25 minutes. Drain any excess water.
4. Combine and Serve
In a large serving bowl, combine the cooked farro, marinated chickpeas, roasted leeks, dried currants, and chopped celery leaves or parsley. Toss gently to mix well. Adjust seasoning if necessary.
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