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Chickpea Farro Soup

I am happy to share this recipe from the book “Back To The Cutting Board” by Christina Pirelli.

With a plethora of Autumn and Holiday inspired dishes, the recipes are simple and ambitious. I hope you enjoy and let me know if you make it!

Chickpea Farro Soup 

Makes 3 to 4 servings

This could easily be my favorite soup in the world and I love most soups. But my love of farro has taken my soup making to new heights. This favorite of Juliet’s (yes, that Juliet . . . ) is rich in fiber and magnesium and high in protein. Add protein-packed chickpeas and you have the perfect marriage of ingredients.

1 to 2 tablespoons extra-virgin olive oil

1/2 red onion, diced

2 garlic cloves, smashed and minced

Pinch crushed red pepper flakes

1 stalk celery, diced

1 medium carrot, diced

4 to 5 fingerling potatoes, unpeeled and diced

1/2 cup chickpeas, rinsed well and soaked for 1 hour with 1 tablespoon baking soda

1 cup canned crushed tomatoes

1/2 cup farro, rinsed well

4 to 5 cups spring or filtered water

Sea salt

3 to 4 sprigs fresh basil, finely minced, for serving

Set a soup pot over medium heat with the olive oil, onion, and garlic. When the onion begins to sizzle, add the crushed red pepper flakes to your taste and sauté until the onion is translucent, 2 to 3 minutes. Stir in the celery, carrot, and potatoes and sauté for 1 minute.

Drain the soaked chickpeas and rinse them well. Add the chickpeas, tomatoes, and farro to the pot and stir to combine. Add the water, cover, and bring to a boil. Reduce the heat to low and cook until the chickpeas are soft, about 1 hour. Season to your taste with salt and simmer for 5 minutes more. Ladle into bowls and serve hot, garnished with fresh basil.

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