There are nights when all you want is a bowl of something that feels both comforting and nourishing. This chickpea and farro soup hit every note. The kitchen filled with the warm, piney fragrance of rosemary, the roasted garlic deepened the broth, and the farro gave it that perfect chew.
The best part? My kids loved it. A soup full of chickpeas, carrots, and whole grains—and not a single complaint. That’s a win in any kitchen. Healthy, hearty, and rustic, this one’s going on repeat.
1 fresh rosemary stalk, leaves stripped and finely chopped
Instructions
Prep the farro – Soak farro in clean water for 45 minutes, then drain.
Build the base – In a wide pot, warm EVOO over medium heat. Add onion, carrots, celery, and roasted garlic with a pinch of salt and black pepper. Cook ~10 minutes until vegetables soften and turn translucent.
Toast the tomato paste – Stir in tomato paste and cook ~2 minutes, until it darkens slightly and smells sweet and toasty.
Add the good stuff – Stir in chickpeas, drained farro, water, bouillon, and chopped rosemary. Bring to a boil.
Simmer low and slow – Reduce heat to low-medium, keeping the pot at a gentle simmer (1–2 lazy bubbles per second). Cook 30–40 minutes until farro is tender but pleasantly chewy.
Finish and serve – Ladle into bowls and drizzle generously with good table EVOO.
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