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.
Serving Size: 4
Ingredients:
- 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
Directions:
- Make the tomato sauce first.
- Chop the onion and mince the garlic.
- Heat the oil in a medium sauce pan.
- Add the onion and sauté until soft.
- Add the can of crushed tomatoes, Italian herbs, and garlic.
- Heat the mixture.
- Add the red pepper flakes and lemon juice.
- Season to taste with salt and pepper.
- Turn the heat down to simmer while you make the rest of the meal.
- Drain the artichokes and slice in quarters.
- Drain and rise the chickpeas.
- Heat the cooking oil in a large frying pan.
- Add the cooked farro.
- Add the chickpeas to the faro and mix well.
- Add the artichokes to the farro and chickpeas and gently mix. Sprinkle the salt over the mixture and turn the heat on low.
- Serve the farro, chickpea, artichoke mixture with some of the tomato sauce on top.
- We garnished the dish with a sprig of fresh rosemary.