whole roasted leeks w/chickpeas, lemon vinaigrette, ricotta + chard

After the long cooking time for chickpeas, the 35 minutes to slow roast whole leeks seems like just a second or two. This salad is also great without the whole leeks—between skipping the leeks and using canned chickpeas, it comes together very quickly. These leeks can also be made in large batches and served cool or at room temperature throughout the week.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To boil a chickpea, soak the dried chickpeas overnight (or 6 to 8 hours), place in a large stockpot, and cover with water 1 to 2 in [2.5 to 5 cm] higher than the chickpeas. Add any aromatics that you like (onion, garlic, herbs, spices). Bring to a boil. Lower to a simmer. Skim off any foam. Cook until tender, checking after about 45 minutes but knowing that they could take hours. Add salt to season. Let chickpeas sit in that liquid for at least 10 minutes but ideally overnight.

Step 2

Preheat the oven to 350°F [180°C]. Place the whole, cleaned leeks, side by side, in a roasting pan. Scatter the thyme (if using), chili flakes (if using), and 2 large pinches of salt evenly over the leeks. Scatter the orange peel strips over the leeks and drizzle them with the orange juice and 1/4 cup [60 ml] of the olive oil to coat.

Step 3

Cover with foil and bake until the leeks are tender, 35 to 45 minutes.

Step 4

Combine the chickpeas, chard ribbons, lemon zest and juice, and remaining 1/2 cup [125 ml] of olive oil with a big pinch of salt and a couple of grinds of black pepper.

Step 5

When the leeks are tender, transfer from the roasting pan to plates or a serving platter. Top with the chickpea and chard salad. Dot ricotta over the top and serve.