Ingredients
- 3/4 cup dried chickpeas soaked in water overnight
- 3/4 cup Bluebird Emmer Farro soaked in water overnight
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil extra virgin, plus more for garnish
- 1/2 cup onion chopped
- 1 tablespoon prosciutto chopped
- 1 tablespoon celery minced
- 1 quart chicken broth
- 1 teaspoon dried marjoram
- 2 pinches nutmet freshly grated
- kosher salt and freshly ground black pepper for garnish
- flat leaf parsley chopped
Methods
- 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.
