Farro and Chickpea Stew


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Member since 2019
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"Vegetarian"

Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

Linda Underood - Very hearty vegetarian dish that is popular with friends.


Ingredients You'll Need

3 cups/2 cans Cooked chickpeas
3 ½ cups Chicken broth/vegetable broth
2 tablespoons olive oil
1 Onion, diced
1 Carrots, diced
1 Celery, diced
2 Garlic clove, minced
1 15 oz Can of tomatoes
1 sprig Rosemary
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Pearled Farro
2 cups Baby spinach
⅓ cup Parmesan Cheese


Directions

Combine 1 cup of the chickpeas and 1/2 cup broth in a blender and blend to form smooth paste. This will be used to thicken the base.

2. In a soup pot heat oil over medium heat. Add onion, carrot and celery and cook for 6 to 8 minutes, stirring to soften. Stir in garlic and cook for 1 minutes and then add remaining 2 cups of chickpeas, the remaining 3 cups of broth, tomatoes and their juices, rosemary, salt and pepper. Stir to incorporate. Bring to boil, reduce heat and cook gently for 15 minutes.

Add the faro and bring to boil once again and then reduce heat to low, stir and cover until faro is tender. About 20 minutes.

Discard the rosemary spring, add the chickpea puree and stir in the spinach until just wilted. Serve hot with cheese.


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