Brothy Chickpeas and Emmer
A brothy, comforting dish of chickpeas and cooked emmer (or farro) simmered in a simple seasoned broth and finished with Parmesan and black pepper.
Equipment
- braiser or pot
- Wooden Spoon
Ingredients
Ingredients
- 2-3 tablespoonsolive oil
- 1 medium yellow onion diced
- 1/2 teaspoonkosher salt
- 2 teaspoonsrice vinegar
- 1 1/2 cups 315 gcooked chickpeas
- 2 cups 480 gbean or vegetable broth
- 1 cup 200 gcooked pearled or whole emmer/farro(or really any good, slightly chewy grain)
- Grated parmesan cheese for finishing
- Black pepper for finishing
Instructions
Instructions
- Heat 2–3 tablespoons olive oil in a medium braiser or pot over medium heat until warmed.
- Add the diced onion and ½ teaspoon kosher salt. Cook, stirring occasionally, until the onion is soft and golden and the oil begins to pool slightly around the edges, about 20 minutes. If the onions begin to brown too quickly, reduce the heat.
- Stir in the 2 teaspoons rice vinegar, scraping the bottom of the pan to release any browned bits.
- Add 1 1/2 cups (315 g) cooked chickpeas, 2 cups (480 g) bean or vegetable broth, and 1 cup (200 g) cooked pearled or whole emmer/farro. Bring the mixture to a gentle simmer.
- Simmer for a few minutes (about 3–5 minutes) to warm everything and let the flavors meld. If you prefer a brothier dish, add more broth or a splash of water to reach the desired consistency.
- Remove the pot from the heat. Stir in grated Parmesan cheese and black pepper to your liking, then serve.
Notes
Notes
Vegetables:
I left this recipe vegetable-agnostic because it’s solid with so many of them. As you might have noticed, I used a bit of charred/steamed broccoli for one of the images. However, roasted squash, baked sweet potatoes, wilted spinach, cooked corn, or grilled eggplant would all work.
Vegetables:
I left this recipe vegetable-agnostic because it’s solid with so many of them. As you might have noticed, I used a bit of charred/steamed broccoli for one of the images. However, roasted squash, baked sweet potatoes, wilted spinach, cooked corn, or grilled eggplant would all work.