Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onion begins to sizzle, add crushed red pepper flakes to your taste and saute until the onions are translucent, 2-3 minutes. Stir in carrot and potatoes and saute for 1 minute. Add tomatoes, chickpeas and farro and stir well. Add water, cover and bring to a boil. Reduce heat to low and cook until chickpeas are soft, about 1 hour. Season to your taste with salt and simmer 5 minutes more. Serve garnished with fresh basil.
Chickpea Farro Soup
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 is a recipe you simply must, must try.
Makes 4-5 servings
2 cloves fresh garlic, smashed, minced
½ red onion, diced
Crushed red pepper flakes
1 stalk celery, diced
1 medium carrot, diced
4-5 fingerling potatoes, rinsed well, do not peel, diced
1 cup canned crushed tomatoes
½ cup farro, rinsed well
4-5 cups spring or filtered water
3-4 sprigs fresh basil, finely minced for garnish
Step By Step Instructions: