Farro with Marinated Chickpeas and Cranberries
My Attempt At Farro & Crispy Leeks with Marinated Chickpeas and Currants from Melissa Clark
- 4 large leeks (halved lengthwise, cleaned and sliced into strips)
- 1/2 cup plus 2 T olive oil
- 2 t kosher salt
- 1/2 t freshly ground pepper
- 3 cups chickpeas (homemade or 2 cans, rinsed and drained)
- 3 T fresh lemon juice
- 1 to 1/2 t red chile flakes
- 1 clove garlic (minced)
- 2 cups farro (I use one bag of Trader Joe's quick cooking Farro)
- 2/3 cup dried cranberries
- 1/2 cup celery leaves or parsley
Heat 2 T olive oil over low heat on a stove top. Saute until crispy. Can use onions and not make them crispy – just a different texture
In a large bowl, toss the leeks/onions with the lemon juice, 1 t salt, chile flakes and garlic.
Stir in 1/2 cup olive oil.
Let chickpeas marinate while you cook the farro
Cook farro according to directions. I tend to boil it like pasta and drain well. Easier than trying to get it to simmer down like rice.
Toss the farro with the chickpeas, cranberries and celery leaves. Taste and add more salt, pepper or lemon juice if needed.
Can be made the day ahead, served warm, room temperature or anywhere in between.
Can sub out 1/2 chickpeas for artichokes. Took out the cranberries.