Farro & Crispy Leeks

At the very least, this is a fantastic way to cook up extra leeks, even without the rest of the recipe. Nail down this technique of crisping them up and I’ll be your friend for life. The crispy leeks can be sprinkled over anything although you may just eat them all standing over the pan.

Farro & Crispy Leeks

by Melissa Clark

Ingredients
4 large leeks, halved lengthwise, cleaned, and cut crosswise into 1/4-inch-thick slices
3/4 cup extra-virgin olive oil
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 cups cooked chickpeas, homemoade (or 2 15-ounce cans, rinsed and drained)
3 tablespoons fresh lemon juice, preferably Meyer lemons, plus more to taste
1/4 teaspoon red chile flakes
1 garlic clove, grated on a microplane or mashed
2 cups farro
2/3 cup dried currants or golden raisins
1/2 cup chopped celery leaves and tender stems (or parsley)

Serves 8
Bake temp: 425F/220C
Bake time: 20ish minutes (watch leeks closely)
Farro cook time: 20-25 minutes (or up to an hour)