Pan-Seared Leeks with Red Pepper Recipe – Asian Special
If you’re craving bold Asian flavors in a dish that’s vibrant, plant-based, and visually striking, this Pan-Seared Leeks recipe is just the thing. Seared until golden and tender, leeks pair beautifully with a red pepper & chickpea spread, bringing in plant-based protein and creamy texture. With toasted pine nuts for crunch and lemon oil adding a zesty lift, this vegetable appetizer or healthy side dish bursts with vibrant colors and soulful taste. Whether you’re cooking for a weeknight meal or impressing guests, this recipe delivers flavor and beauty in every bite
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Pan-Seared Leeks Ingredients:
- 4 leeks, trimmed and cut into 2-inch pieces (white and light green parts only)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- For the Red Pepper and Chickpea Spread:
- 1 red bell pepper, roasted, peeled, and chopped (or use jarred roasted red peppers)
- 1 cup cooked chickpeas (canned or freshly cooked)
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and black pepper to taste
- For Garnish:
- 1/4 cup pine nuts, toasted
- Lemon oil (see below for recipe)
- Fresh herbs (optional, such as parsley or cilantro)
- For Lemon Oil:
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon
- Juice of 1/2 lemon
- Pinch of salt
Prepare the Red Pepper and Chickpea Spread:
Blend the Ingredients: In a food processor, combine the roasted red pepper, chickpeas, tahini, olive oil, minced garlic, and lemon juice.
Season: Blend until smooth. Season with salt and black pepper to taste. Adjust lemon juice or tahini if needed. Set aside.
Make the Lemon Oil:
Combine Ingredients: In a small bowl, mix together the olive oil, lemon zest, lemon juice, and a pinch of salt.
Stir Well: Let it sit for a few minutes to allow the flavors to meld. Set aside.
Pan-Sear the Leeks:
Heat Oil: In a large skillet, heat the olive oil over medium-high heat.
Cook Leeks: Add the leeks to the skillet. Season with salt and black pepper. Sear the leeks for about 3-4 minutes on each side until they are golden brown and tender.
Remove: Transfer the leeks to a paper towel-lined plate to drain excess oil if needed.
Toast the Pine Nuts:
Toast: In a small, dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, about 2-3 minutes. Stir frequently to avoid burning. Remove from heat and set aside.
Assemble the Dish:
Spread: On a serving platter or individual plates, spread a layer of the red pepper and chickpea spread.
Arrange Leeks: Place the pan-seared leeks on top of the spread.
Garnish: Sprinkle with toasted pine nuts and drizzle with lemon oil. Optionally, garnish with fresh herbs.
Serve:
Serve immediately as an appetizer, side dish, or light main course. Enjoy the combination of textures and flavors!
This dish offers a wonderful balance of flavors, from the creamy and tangy spread to the crisp and savory leeks, enhanced by the crunch of pine nuts and the brightness of lemon oil.
Recipe Notes:
Cooking Tips: Trim the dark green tops of the leeks and dry them thoroughly before searing to avoid steaming instead of getting that perfect golden crust.
Flavor Adjustments: If you prefer more heat, add a pinch of red pepper flakes or a dash of chili oil to the red pepper and chickpea spread. For more acidity, squeeze extra lemon juice over the final dish.
Substitutions:
Swap pine nuts with toasted almonds or walnuts if pine nuts are hard to source or too expensive.
Use jarred roasted red peppers if you don’t have fresh ones to roast.
Prep Ahead: Roast the red pepper and prepare the chickpea spread a day in advance; store in fridge—this will streamline the last steps and deepen flavors.
Storage Advice: Leftovers keep well in an airtight container for up to 2 days. Reheat gently, and add a little lemon oil or water to refresh the texture before serving.
