Ellie Krieger's Chickpea and Farro Stew
Ellie Krieger's Chickpea and Farro Stew
Prep Time: 11 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 people
- 3 cups cooked chick peas, low-sodium, drained and rinsed if canned, divided
- 3 1/2 cups low-sodium chicken or vegetable broth, divided
- 2 tablespoons Olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 14.5-ounce can of no-salt added diced tomatoes
- 1 sprig rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup pearled farro
- 2 cups lightly packed baby spinach leaves, coarsely chopped
- 1/3 cup freshly grated parmesan cheese
Place 1 cup of the chick peas and ½ cup of the broth into a blender and puree until smooth.
Heat the oil in a medium soup pot over a medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened, but not browned, 6-8 minutes. Add the garlic and cook one minute more.
Add the remaining 2 cups of chickpeas, remaining 3 cups of broth, the tomatoes, rosemary, salt and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for 15 minutes. Add the farro, return to a boil, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the farro is tender, about 20 minutes.
Remove the rosemary sprig. Add the chickpea puree, then stir in the spinach and cook until it is just wilted, 1-2 minutes. Serve garnished with the cheese.