Chickpea and Farro Soup #SundayFunday

I have been waiting all month to share this delicious, wonderful, comforting soup with you.  This creamy soup made with chickpeas and farro is the perfect start to a meal or a complete lunch or light dinner paired with a salad.  As a bonus. if you omiit the bacon, it is completely vegan.

The Sunday Funday Bloggers are sharing recipes starring chickpeas today.....

Sneha of Sneha's Recipe is hosting today.  Let's take a peek at the recipes shared......

• Sneha’s Recipe: Air Fryer Roasted Chickpeas 
• A Day in the Life on the Farm: Chickpea and Farro Soup 
• Mayuri's Jikoni: Chole Bhature 
• Amy’s Cooking Adventures: Greek Seasoned Roasted Chickpeas 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pearl Couscous & Chickpea Salad with Basil 
• Food Lust People Love: Roasted Salmon with Crispy Chickpea Salsa 
• Palatable Pastime: Roasted Red Pepper Hummus

I told you about this Umbrian Soup that I paired with an Orvieto Rose Wine in this post at the beginning of the month.  I didn't share the recipe then as I was holding it for this Sunday Funday event.  Trust me, it was worth the wait.

I have also shared a Moroccan Chickpea Soup called Harira  that is scrumptious.  I love chickpeas.  they are good crunchy or creamy.  They are good in soups and salads.  They can be a star or a supporting character. They can even be used in desserts!

Not only delicious but a nutritional powerhouse that is a great source of protein.  What's not to love?

Soup, Chickpeas, Vegan, Vegetarian

Soup

Italian

Yield: 6-8 Servings

Author: Wendy Klik

Chickpea and Farro Soup

I have been waiting all month to share this delicious, wonderful, comforting soup with you. This creamy soup made with chickpeas and farro is the perfect start to a meal or a complete lunch or light dinner paired with a salad. As a bonus. it is completely vegan.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 2 (14 oz) cans chickpeas (garbanzo beans) drained and rinsed
• 2 T. olive oil or 2 slices bacon diced
• 1 carrot, diced
• 1 onion, diced
• 1 stalk celery, diced
• 3-4 cloves garlic, minced
• 4 -6 c. vegetable broth
• salt and pepper, to taste
• 2 t. dried Italian seasoning
• 1 c. Farro

Instructions

1. In large soup pot brown the bacon, if using, and remove to a plate reserving the drippings in the pot. Alternately, heat the olive oil.
2. Add the carrot, celery and onion to the pot. Season with salt and pepper and cook over medium heat until crisp tender. Stir in the garlic and cook until fragrant. Stir in the chickpeas.
3. Add 4 c. of broth and the seasoning to the pot and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes.
4. Use an immersion blender or food processor to puree about half of the soup. Add the Farro and cook for an additional 25 minutes, until tender, adding more broth if needed.
5. Stir in the bacon, if using, and serve.

Notes

Adapted from a recipe found in Italian Food Forever

Nutrition Facts

Calories

317.88

Fat (grams)

8.11 g

Sat. Fat (grams)

1.05 g

Carbs (grams)

52.66 g

Fiber (grams)

12.83 g

Net carbs

39.83 g

Sugar (grams)

3.33 g

Protein (grams)

11.23 g

Sodium (milligrams)

1252.02 mg

Cholesterol (grams)

0 mg

calories per loaf.

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