Grilled Chickpeas with Leek

Instructions

1. 1

   Pat the drained chickpeas thoroughly dry with paper towels to remove excess moisture, which helps them crisp on the grill.

   Tip: Dry chickpeas are essential for achieving a golden, crispy exterior rather than steamed texture.

2. 2

   In a large bowl, combine chickpeas with 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, pepper, and red pepper flakes. Toss until evenly coated and let sit for 5 minutes.

3. 3

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: If using a grill pan on the stovetop, this works just as well as an outdoor grill.

4. 4

   Arrange leek pieces on a separate plate and coat with 1 tablespoon of olive oil, salt, and pepper.

5. 5

   Place the seasoned chickpeas on the grill in a single layer using a grill basket or skewer to prevent them from falling through. Grill for 8-10 minutes, shaking the basket occasionally, until the chickpeas are golden and slightly charred.

   Tip: Work in batches if necessary to avoid overcrowding.

6. 6

   Simultaneously, place the leek pieces directly on the grates and grill for 6-8 minutes per side until they develop char marks and become tender and caramelized.

7. 7

   While the chickpeas and leeks are grilling, whisk together the remaining 1 tablespoon of olive oil, lemon juice, fresh thyme, and lemon zest in a small bowl to make the herb drizzle.

8. 8

   Transfer the grilled chickpeas and leeks to a serving platter and immediately drizzle with the lemon-herb mixture. Toss gently to combine and garnish with fresh chopped parsley.

   Tip: Dress while still warm so the flavors meld beautifully.