Farro with crispy leeks and marinated chickpeas from Everyday Annie

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Notes about this recipe

  • gillsil on October 14, 2025

    I made this to round out an Autumnal soup-based meal. I couldn’t get Farro so I used Italian spelt which held up well in texture and taste. I also couldn’t manage to get my leeks crispy without burning them - if I make this again I’ll cut the leeks into rounds rather than halving the leeks lengthwise and slicing them. I substituted dried cranberries for the raisins - they were delicious in this. This sounded like an odd combination of ingredients but we all thought it tasted really good.

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