Warm Farro And Chickpea Salad - ...

By á-170456

Ingredients

• 1/2 cup farro
• 2/3 cup dried chickpeas
• 3 garlic cloves peeled
• 4 sprigs Italian parsley - (to 5) stemmed, plus
• extra for garnish
• 3 fresh sage leaves
• 2 sprigs fresh rosemary needles only
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon dried oregano
• 1/4 pound cremini or button mushrooms thinly sliced
• 8 cherry tomatoes halved
• 1/4 cup reserved cooking water from chickpeas
• 1/4 teaspoon fine sea salt
• Grinding of black pepper
• 1/4 teaspoon dried red pepper flakes
• 12 small slices baguette-style bread cut 1/2" thick

Details

Servings 4

Preparation

Step 1

Put the chickpeas in a bowl and cover them with water; in another bowl, cover the farro with water and allow both to soak overnight. Doing this will eliminate a long cooking time.

The next day drain the water from the chickpeas and transfer them to a pot; cover them with clean water and cook for 15 minutes or just until they are tender and the outer skins easily slip off. Drain the chickpeas, reserving 1/4 cup of the cooking liquid and set aside. Repeat the process for the farro, cooking them about 20 minutes or just until al dente. They should have a bit of a bite and not be mushy. Depending on the farro, it may cook in even less time.

Mince the garlic, parsley, sage, and rosemary together.

Heat the olive oil in a saute pan; stir in the garlic, parsley, sage, rosemary and oregano. Cook for 2 minutes, stirring occasionally. Stir in the mushrooms and cook them until they soften and begin to give off their liquid. Stir in the tomatoes and cook 2 minutes more. Stir in the chickpeas, farro, and the reserved cooking water. Stir and cook for 3 minutes more. Stir in the salt, black pepper, and red pepper flakes and cook 1 minute longer. Keep the mixture warm while the bread is toasting.

Place the bread slices on a baking sheet and toast them until golden brown in a 350 degrees pre-heated oven for 5 to 7 minutes.

Place two slices of toasted bread side by side on each of 6 salad dishes. Evenly divide and spoon the farro mixture over the bread slices. Garnish with extra parsley and drizzle a little extra-virgin olive oil over the top.

Serve immediately.

This recipe yields 4 to 6 servings.