Farro e Ceci
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
2 large servings
Farro e Ceci
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Farro
- ½ cup pearled farro uncooked
- 1 ½ cups water
- 1 tablespoon olive oil
- ¼ teaspoon salt sea salt
Base
- 1 yellow onion minced, small
- ½ celery minced, rib
- 2 garlic minced, cloves
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 3 tablespoons tomato paste
- 1 cup tomato sauce
- 1 cup chickpeas drained + rinsed if using canned, cooked
- 2-3 cups water
- ½ cup Parmesan Cheese grated
Topping
- 1 teaspoon red pepper flakes crushed
- 1/4 cup olive oil or neutral oil
- 2-3 tablespoons dill minced
Instructions
- Combine the farro with the water, olive oil, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 25 minutes. The farro should be mostly softened but will finish cooking in the soup.
- Finely mince the onion, celery, and garlic. I like to chop, but you could easily pulse in a blender. Heat a pot over medium heat. Add the olive oil, followed by the onion/celery. Cook until the mix has softened and beginning to turn golden. Add in the garlic, cooking for a minute more. Next, stir in the tomato paste and cook for another minute or so.
- Add in the tomato sauce, chickpeas, and 2 cups of water. Bring to a boil, reduce to a simmer, stir in the partially cooked farro and continue to cook until the sauce has thickened and the farro is cooked through; about 10 to 15 minutes. If the soup is looking too thick, add ½ cup of water at a time.
- While the farro is cooking, make the oil. Place the chili flakes in a heat-safe bowl that’s large enough to hold the hot oil too. Place the oil in a pan and heat over medium heat until the oil is hot (should appear to shimmer). Carefully pour the oil over the crushed red pepper and let cool.
- Once the farro is done, stir in the parmesan. Taste and add more parmesan and/or salt as desired. Divide into two bowls and top with a small drizzle of oil and fresh dill.
Notes
- Base recipe originally this recipe, adapted from Smitten Kitchen.
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