Rating: 5 stars
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Katherine Greenwald
Recipe by Real Simple September 2008

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Petrina Tinslay

Recipe Summary

prep:
20 mins
additional:
25 mins
total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate. Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes. Add the broth, farro, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 20 to 25 minutes. Stir in the chickpeas, chard, chorizo, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.

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Nutrition Facts

496 calories; protein 27g; carbohydrates 38g; sugars 7g; fiber 8g; fat 27g; saturated fat 9g; sodium 1652mg; cholesterol 55mg.
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