70 minutes
A flavorful and spicy chickpea dish infused with the rich taste of leek ragu, perfect for a simple yet delicious meal.
Chickpeas, rinsed and drained
0 oz
Leek Ragu (Vegetable Antipasti)
cups
Maldon Sea Salt, flaky
to taste
teaspoons
1. Combine Chickpeas and Leek Ragu
Start by combining the rinsed and drained chickpeas with the Leek Ragu in a large bowl. This is the foundation of your dish, and taking a moment to ensure these two ingredients are well-mixed will set you up for success.
2. Add Olive Oil, Salt, and Pepper Flakes
Next, drizzle in the extra virgin olive oil, sprinkle in some flaky sea salt to your taste, and add the hot red pepper flakes. The olive oil not only adds richness but also helps to bind the flavors together, while the pepper flakes introduce a gentle heat that complements the chickpeas and leek.
3. Toss to Combine
Now, give everything a vigorous toss. This step is essential because it ensures that each chickpea is evenly coated with the ragu and seasonings, making every bite flavorful. You'll know you're done when the mixture looks uniformly coated and vibrant.
4. Let Flavors Meld
If time allows, let the mixture stand for about an hour. This resting period is when the magic happens, as the flavors meld together and intensify, creating a more cohesive and aromatic dish.
5. Serve or Store
If you have leftovers or want to prepare it in advance, you can refrigerate the medley for up to three days. Just remember to bring it to room temperature before serving to fully enjoy its flavors.
Use fresh, high-quality spices and toast them before grinding to release essential oils and deepen flavor, giving the chickpea medley a more profound spice profile.
Clean leeks thoroughly to remove dirt and use the white and light green parts for a milder, sweeter taste. Consider sautéing the dark green parts separately for garnish or stock.
Finish the dish with fresh lemon juice or vinegar to balance richness and spice, and a handful of fresh herbs for brightness.
Use quality canned chickpeas or, for better texture and flavor, soak and cook dried chickpeas. Rinse canned chickpeas to reduce sodium and remove canning liquid.
Sweat the leeks gently in olive oil or butter over low heat to bring out their natural sugars without browning, providing a subtle backdrop for the other flavors.
Comments (0)