Ciambotta over Leftover Farro
A ciambotta is a simple stew made from whatever seasonal ingredients you have on hand. I usually start with onions as my base and open the fridge and see what inspires me. Adding beans, tofu or tempeh gives us the protein we need in this one dish meal.
- Extra virgin olive oil
- Equal amounts of 3-4 seasonal veggies, cut into large chunks
- Sea salt
- Crushed red chili flakes (optional)
- 8-10 frozen artichoke hearts
- 1 cup cooked white cannellini beans (or other white beans)
- 1 cup canned crushed tomatoes
- Fresh flatleaf parsley or basil, leaves torn for garnish
- Leftover farro (or other cooked whole grain)
Step By Step Instructions:
Place a small amount of oil in a deep skillet over medium heat with the first of your cut vegetables. For me, that usually onion or garlic. Add a pinch of salt and cook, stirring, for 1-2 minutes. Add the next vegetable and cook, stirring until shiny with oil. Continue until all vegetables are added. Stir in artichoke hearts, a pinch of salt and stir to combine with other vegetables.
Add cooked beans and crushed tomatoes and bring to a boil. Reduce heat to low and cover. Cook until the hardest of your vegetables is fork tender. Season lightly with salt (to your taste) and simmer 3-4 minutes more. Stir in torn herbs. To serve, spoon leftover farro into individual bowls and spoon ciambotta over top. Serve hot.