Porky chickpeas & leeks.

This one makes a great side.

I was lucky enough to arrive back in Brooklyn after a weekend in the Pioneer Valley with a few extra bags thanks to "Wheeler Farm." One plentiful crop growing for the Wheelers this season was the leek. Their garden was beautiful this time of the year just full of leeks, cherry tomatoes and greens waiting to be picked. Some would suggest maybe even using a tractor to carry the harvest back to the barn. I arrived home with just about 10 pounds of leeks or one shopping bag bursting open.

Today actually marks the 3rd meal in a row that has paid homage to the mighty "Wheeler" leek, cousin of the ramp we love so. Luckily this one is very simple to prepare, it is adapted from a Bittman recipe that was in the New York Times not too long ago.

  • medium high heat
  • brown 1/4 pound of pancetta in olive oil
  • wash and rinse two pounds of sliced leeks
  • simmer till tender
  • add 1 can of your favorite chickpeas
  • salt and pepper to taste

I planned on serving this as the main course but sometimes hungry stomach's ache for more. So, along with this went some leftover pulled braised chicken which was stewed in leeks and cherry tomatoes.

The meal turned out great, the finished plate had an Indian-American fusion feel to it. The leeks were top notch and went really well with the smokiness from the pancetta.

I couldn't resist...

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