Chickpea and farro soup
How to make Spelt and Chickpea Soup, with a special cheat's way included. Nobody will know the difference!
Servings: 4 people
Ingredients
- 1 medium Carrot
- 1 medium Onion
- 2 leaves Sage
- 50 g Bacon
- 4 Tbsp Tomato puree
- to cover Chicken broth or bouillion cube with water
- 100 g Farro (Wheatberries)
- 200 g Cooked Chickpeas 1 cup
- 125 g Cooked Borlotti Beans (or other dried beans) 4.4 oz
- Salt and Pepper to taste
Instructions
- If you are using dried chickpeas and beans, soak them for 12 hours, then boil them in unsalted water for 20 minutes to 1 hour depending on the type of legume.
- Finely slice the onion and chop the carrot into small cubes. Slice the bacon into small strips or squares. Mince the sage leaves.
- Heat 2 -3 tbsp of olive oil in a large pot. Sauté the onion, sage, carrots and bacon until the onion becomes translucent.
- Add the tomato puree.
- Add the farro and pour in broth or water with a dissolved bouillion cube in it into the pot until the farro is covered. Let it simmer until the farro is nearly cooked. This depends on the type of farro. Add more water if needed.
- Add the precooked (or canned) chickpeas and beans. Let the soup simmer for 5 minutes more then season with salt and pepper.