Brothy Chickpeas and Emmer
This Brothy Chickpeas and Emmer is a cozy, nutritious hug in a bowl!
Equipment
- Large Pot
- Wooden Spoon
- Measuring Cups
- Grater
Ingredients
- 2-3 tablespoons olive oil
- 1 medium yellow onion diced
- ½ teaspoon kosher salt
- 2 teaspoons rice vinegar
- 1 ½ cups cooked chickpeas
- 2 cups bean or vegetable broth
- 1 cup cooked pearled or whole emmer (or any chewy grain)
- Grated parmesan cheese for finishing
- Black pepper for finishing
Instructions
- In a large pot, heat 2-3 tablespoons of olive oil over medium heat. Once heated, add the diced medium yellow onion and kosher salt. Sauté for about 5-7 minutes, or until the onion becomes translucent and fragrant.
- Next, stir in the cooked chickpeas and pour in the bean or vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully. This should take about 10 minutes.
- Once the broth has come to a simmer, add the cooked emmer to the pot. Stir well to combine, ensuring the grains are evenly distributed throughout the broth. Let it simmer for an additional 5 minutes to warm everything through.
- Remove the pot from heat and stir in the rice vinegar. This will add a lovely acidity to the dish that brightens the flavors. Taste and adjust seasoning with more kosher salt or black pepper if necessary.
- Ladle the Brothy Chickpeas and Emmer into bowls. Finish with a generous sprinkle of grated parmesan cheese and a crack of black pepper on top. Serve hot and enjoy!
Notes
- You can substitute emmer with farro, barley, or quinoa for a gluten-free option.
- For a vegan alternative, omit the parmesan cheese or use nutritional yeast.
- Leftovers can be stored in the refrigerator for up to 4 days.