Farro with Chickpeas, Artichoke Hearts and Tomato Sauce

This is a delicious meal. We enjoyed it in the early summer, but it would be good at any time of the year. It is very flavorful and filling.

Farro with Chickpeas and Artichokes with Tomato Sauce

Serving Size: 4


  • 1 cup farro
  • 2 cups water
  • 1 15 ounce can chickpeas
  • 1 14 ounce can artichokes hearts in water, drained
  • 1 tablespoon cooking oil
  • ¼ teaspoon salt
  • 1 14 ounce can crushed tomatoes
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon Italian herbs
  • 1 tablespoon cooking oil
  • pinch red pepper flakes
  • splash lemon juice
  • salt and pepper to taste


  1. Make the tomato sauce first.
  2. Chop the onion and mince the garlic.
  3. Heat the oil in a medium sauce pan.
  4. Add the onion and sauté until soft.
  5. Add the can of crushed tomatoes, Italian herbs, and garlic.
  6. Heat the mixture.
  7. Add the red pepper flakes and lemon juice.
  8. Season to taste with salt and pepper.
  9. Turn the heat down to simmer while you make the rest of the meal.
  10. Drain the artichokes and slice in quarters.
  11. Drain and rise the chickpeas.
  12. Heat the cooking oil in a large frying pan.
  13. Add the cooked farro.
  14. Add the chickpeas to the faro and mix well.
  15. Add the artichokes to the farro and chickpeas and gently mix. Sprinkle the salt over the mixture and turn the heat on low.
  16. Serve the farro, chickpea, artichoke mixture with some of the tomato sauce on top.
  17. We garnished the dish with a sprig of fresh rosemary.