Farro with Crispy Spiced Chickpeas

1. Crisp the Chickpeas

Heat 3 tablespoons of extra-virgin olive oil in a skillet over medium-high heat. Add the drained and dried chickpeas, seasoning with ½ teaspoon of kosher salt and freshly ground black pepper. Cook for 10 to 14 minutes until golden and crispy. Lower the heat and stir in the butter, fennel seeds, red pepper flakes, and 2 tablespoons of fresh lemon juice.

2. Cook the Vegetables

In the same skillet, heat another 3 tablespoons of olive oil over medium heat. Add the sliced leeks and diced fennel, seasoning with a pinch of salt and pepper. Cook for about 7 minutes until tender.

3. Prepare the Farro

In a separate saucepan, combine the farro with water, 2 teaspoons of kosher salt, and the thyme sprigs. Bring to a simmer and cook for 25 to 35 minutes, or until tender. Remove and discard the thyme sprigs.

4. Combine Farro with Vegetables and Herbs

To the cooked farro, add the cherry tomatoes, 1 cup of chopped parsley, 1 cup of chopped cilantro, minced garlic, grated lemon zest, and 2 teaspoons of fresh lemon juice. Drizzle in 3 tablespoons of olive oil and mix together.

5. Finish with Crispy Chickpeas

Incorporate the crispy spiced chickpeas into the farro mixture. Toss in the remaining parsley and cilantro, drizzle with olive oil, and sprinkle with flaky sea salt before serving.