Chickpea Farro Soup

November 5, 2019

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. Coupled with protein-packed chickpeas and you have the perfect marriage of ingredients.

Makes 3-4 servings

Ingredient List:

  • Extra virgin olive oil
  • 2 cloves fresh garlic, smashed, minced
  • ½ red onion, diced
  • Sea salt
  • 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 chickpeas, rinsed well, soaked for 1 hour with 1 tablespoon baking soda and then rinsed well
  • 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:

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 sauté until the onions are translucent, 2-3 minutes. Stir in carrot and potatoes and sauté 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.