Adapted from Mediterranean Grains and Greens by Paula Wolfert
Time: 2 hours, plus overnight soaking for farro and chickpeas
¾ cup dried chickpeas, soaked in water overnight
¾ cup Bluebird Grain Farms Emmer Farro, soaked in water overnight
½ teaspoon of sea salt
3 tablespoons extra virgin olive oil, plus more for garnish
½ cup chopped onion
1 tablespoon chopped prosciutto
1 tablespoon of minced celery
1 quart of chicken broth
1 teaspoon dried marjoram
2 pinches freshly grated nutmeg
freshly ground black pepper
freshly chopped flat-leaf parsley for garnish
Drain chickpeas, and place in a medium earthenware pan or saucepan. Cover with plenty of cold water, and bring to a boil. Add sea salt and bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2 hours.
Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto, and celery for 4 to 5 minutes, stirring occasionally, until they are soft but not brown. Drain farro, and add it along with the chicken broth, marjoram, and nutmeg to the onion mixture. Cook, partially covered, for about 1 hour.
Drain chickpeas, reserving the cooking liquid. Discard bay leaves. In a food processor, puree chickpeas with 1 cup of the reserved liquid. Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup. Adjust the seasoning with salt and pepper. Wait 10 minutes before serving, and sprinkle each portion with chopped parsley and a drizzle of olive oil.
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