Trust us when we say this dish is delicious! Packed full of roasted red pepper and sun-dried tomato, this rustic Romesco sauce makes for the perfect base paired with our @mr_organic Chickpeas, smoky, charred leeks and fragrant basil. A perfect weeknight or weekend treat.
Step 1: Make the Romesco by adding the olive oil, roasted red peppers, sun-dried tomatoes, ground almonds, red chilli, smoked paprika and salt to a blender. Blend until creamy.
Step 2: Peel off the outer layer of the leeks, wash and trim the tops. Heat 3 tbsp of olive oil in a large, flat pan and place the leeks in once hot. Cook on medium, turning occasionally until golden, caramelised and slightly charred on all sides.
Step 3: Once nicely brown, place the leeks under the warmer to keep hot.
Step 4: Finely grate the garlic using a microplane into the pan with the remaining oil and fry it off.
Step 5: Pour in 100ml of hot water or veg stock to deglaze the pan and help loosen the sauce.
Step 6: Add in the Romesco and stir until thinned out slightly.
Step 7: Drain the chickpeas and scatter on top of the Romesco base. Remove the leeks from the warmer and place on top.
Step 8: Garnish with fresh basil and enjoy!
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