Leek + Toasted Grain Bowl with steeped Chickpeas

by

Olivia

Leek + Toasted Grain Bowl with

steeped Chickpeas

by

Olivia

Olivia created this recipe using the Ebony Board, shop here!

INGREDIENTS

  • 1 LEEK
  • 1 cup of dried FARRO (any hearty or gf grain if gf)
  • 1 can CHICKPEAS / ¾ cup dried chickpeas
  • 2 large ROOT VEG – take your pick – turnip, rutabaga, delicata squash, etc.
  • ¼ cup GOLDEN RAISINS
  • 3 large GARLIC CLOVES
  • 4 small SHALLOTS/2 Large
  • 2 ROSEMARY SPRIGS
  • 4 cups VEGETABLE BROTH
  • OLIVE OIL
  • Juice of half a LEMON + it’s zest
  • 1 TBLS freshly chopped PARSLEY
  • ZA’ATAR, SEA SALT, PEPPER, RED PEPPER FLAKES

OPTIONAL

  • plain yogurt (the thin kind, not the Greek)
  • toasted squash seeds (pumpkin or from root used if available)
  • infused olive oil
  • avocado
  • microgreens

Olivia created this recipe using the Ebony Board, shop here!

INGREDIENTS

1 LEEK

1 cup of dried FARRO (any hearty or gf grain if gf)

1 can CHICKPEAS / ¾ cup dried chickpeas

2 large ROOT VEG – take your pick – turnip, rutabaga, delicata squash, etc.

¼ cup GOLDEN RAISINS

3 large GARLIC CLOVES

4 small SHALLOTS/2 Large

2 ROSEMARY SPRIGS

4 cups VEGETABLE BROTH

OLIVE OIL

Juice of half a LEMON + it’s zest

1 TBLS freshly chopped PARSLEY

ZA’ATAR, SEA SALT, PEPPER, RED PEPPER FLAKES

OPTIONAL INGREDIENTS

Plain yogurt (the thin kind, not the Greek)

Toasted squash seeds (pumpkin or from root used if available)

Infused olive oil

Avocado

Microgreens

PROCEDURE
Total Time 1-1.5 hours. If using dried beans don’t forget to soak overnight.

1.     Peel the shallots and garlic. Cut the shallots in half and smash the garlic. Set aside.

 

2.     Cut the Leeks – cutting dark green part and the hairy nub end off, throw nub out. Cut the middle of remaining stalk in half, lengthwise, and then into half-moons, about 1 inch thick. Wash all parts thoroughly, their soil likes to hide between its layers.  Separate and set aside the dark green parts and half-moons.

 

3.     Drain and rinse chickpeas. In a large pot over medium heat – add broth, chickpeas, rosemary sprigs, dark parts of leeks, shallots, garlic, za’atar, salt & pepper. Bring to a boil, reduce heat, cover pot and let simmer for at least 30 minutes if from a can and an hour from dried.

 

4.     Pre-heat oven to 425F. Peel root vegetables, cut into chunks, and toss with 1 TBLS olive oil, salt and pepper in a medium bowl. Place root vegetables on a baking sheet, making sure they are not over crowded, use another baking sheet if needed. Roast for 40-45 minutes, tossing and rotating pan half way through – until crisp.

 

5.     For the farro – toast in a skillet over medium-high heat (no oil necessary), stirring for a couple minutes until fragrant and toasted through. Transfer to a medium pot and cover toasted faro with salted water. Bring to a boil, reduce heat, cover with lid, simmer for 20-25 minutes, until tender with a little bite.

 

Shop Our Iroko Cutting Board here!

 

 6.     Soak golden raisins while everything is cooking, for about 10 minutes in warm water in a small bowl, until plump and then drain.

 

7.     Back to the leeks, sauté half-moons with olive oil, salt, and pepper in a skillet over medium heat until browned and cooked down. Stirring occasionally.

 

8.     When the farro is done cooking, strain, add back into the pot with the cooked down half-moon leeks, lemon juice, and parsley.

 

9.     Once chickpeas are done simmering in broth strain, pick out all the chunks of leek leaves and rosemary stalks, it’s okay if shallots and garlic remain. Over medium-high heat in skillet (same one you used for leeks is fine) with some olive oil, crisp up chickpeas about 5-10 minutes, cover and shake pan occasionally. Be attentive to this step as you don’t want them to burn, but definitely make sure they have a nice char.

 

10.  Put the bowl together: Faro, chickpeas, roasted veg, sprinkle of parsley, red pepper flakes, and zest of lemon.

 

11.  Add any toppings to complete – arugula/micro greens, drizzle of yogurt, olive oil, avocado, seeds. All that is left is to enjoy mindfully.    

PROCEDURE
Total Time 1-1.5 hours. If using dried beans don’t forget to soak overnight.

1.     Peel the shallots and garlic. Cut the shallots in half and smash the garlic. Set aside.

 

2.     Cut the Leeks – cutting dark green part and the hairy nub end off, throw nub out. Cut the middle of remaining stalk in half, lengthwise, and then into half-moons, about 1 inch thick. Wash all parts thoroughly, their soil likes to hide between its layers.  Separate and set aside the dark green parts and half-moons.

 

3.     Drain and rinse chickpeas. In a large pot over medium heat – add broth, chickpeas, rosemary sprigs, dark parts of leeks, shallots, garlic, za’atar, salt & pepper. Bring to a boil, reduce heat, cover pot and let simmer for at least 30 minutes if from a can and an hour from dried.

 

4.     Pre-heat oven to 425F. Peel root vegetables, cut into chunks, and toss with 1 TBLS olive oil, salt and pepper in a medium bowl. Place root vegetables on a baking sheet, making sure they are not over crowded, use another baking sheet if needed. Roast for 40-45 minutes, tossing and rotating pan half way through – until crisp.

 

5.     For the farro – toast in a skillet over medium-high heat (no oil necessary), stirring for a couple minutes until fragrant and toasted through. Transfer to a medium pot and cover toasted faro with salted water. Bring to a boil, reduce heat, cover with lid, simmer for 20-25 minutes, until tender with a little bite.

 

Shop Our Iroko Cutting Board here!

 

 6.     Soak golden raisins while everything is cooking, for about 10 minutes in warm water in a small bowl, until plump and then drain.

 

7.     Back to the leeks, sauté half-moons with olive oil, salt, and pepper in a skillet over medium heat until browned and cooked down. Stirring occasionally.

 

8.     When the farro is done cooking, strain, add back into the pot with the cooked down half-moon leeks, lemon juice, and parsley.

 

9.     Once chickpeas are done simmering in broth strain, pick out all the chunks of leek leaves and rosemary stalks, it’s okay if shallots and garlic remain. Over medium-high heat in skillet (same one you used for leeks is fine) with some olive oil, crisp up chickpeas about 5-10 minutes, cover and shake pan occasionally. Be attentive to this step as you don’t want them to burn, but definitely make sure they have a nice char.

 

10.  Put the bowl together: Faro, chickpeas, roasted veg, sprinkle of parsley, red pepper flakes, and zest of lemon.

 

11.  Add any toppings to complete – arugula/micro greens, drizzle of yogurt, olive oil, avocado, seeds. All that is left is to enjoy mindfully.    

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