1 cup Leek Ragu (recipe below)
1/2 cup olive oil
sea salt
1-2 tsps red pepper flakes
Combine the chickpeas and leeks in a large bowl. Add the oil and salt and red pepper to taste. Toss vigorously to combine. (best served at room temperature)
For the Leek Ragu:
1/4 cup olive oil
5 garlic cloves coarsely chopped
1 lb leeks trimmed and cut into 1/2 in thick slices
salt and pepper
Heat the oil in a large pan over medium heat. Add garlic and cook until soft, about 2 minutes. Add the leeks season with salt and pepper and cook until softened but not browned about 8-10 minutes. Add 1/3 cup water, cover, reduce heat to low, and cook gently until leeks are soft and water is cooked off, about 15 minutes.