Chickpea farro soup recipe

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  • Yield: 3 to 4 Servings

Ingredients

  • 1 to 2 tablespoons extra-virgin olive oil
  • ½ red onion, diced
  • 2 garlic cloves, smashed and minced
  • Pinch crushed red pepper flakes
  • 1 stalk celery, diced
  • 1 medium carrot, diced
  • 4 to 5 fingerling potatoes, unpeeled and diced
  • ½ cup chickpeas, rinsed well and soaked for 1 hour with 1 tablespoon baking soda
  • 1 cup canned crushed tomatoes
  • ½ cup farro, rinsed well
  • 4 to 5 cups spring or filtered water
  • Sea salt
  • 3 to 4 sprigs fresh basil, finely minced, for serving
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