Pan-Seared Leeks with Red Pepper Recipe – Asian Special
Savor the delightful combination of flavors and textures in our Pan-Seared Leeks with Red Pepper and Chickpea Spread, Toasted Pine Nuts, and Lemon Oil. This dish features perfectly caramelized leeks that are seared to a tender finish, complemented by a rich and smoky red pepper and chickpea spread. The toasted pine nuts add a satisfying crunch, while a touch of lemon oil provides a bright, refreshing contrast. This elegant yet accessible dish makes for an impressive appetizer or a light main course, delivering a balanced symphony of savory, creamy, and zesty flavors 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.
