Creamy farro and chickpea soup from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 141) by Amanda Hesser

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Notes about this recipe

  • NancyCucina on March 03, 2026

    This recipe needs some work. I added mushrooms, carrots, garlic and Aleppo pepper. I also increased the pancetta to 2oz, or 1/2 of the usual pkg of 4oz. Added fresh spinach at the end. I used a hand blender to emulsify the cooked chickpeas before adding them to the soup.My husband and I felt like the flavor was good ( not great) but the appearance made it unappetizing. It looks like oatmeal, has the texture of oatmeal or porridge. We ate it again for lunch and decided not to keep the remaining leftovers.

  • TrishaCP on April 08, 2012

    A delicious winner of a soup from Paula Wolfert. This is comfort food at its best- a delicious way to use farro. I used canned chickpeas and would again.

  • Linda513 on February 15, 2011

    p, 143 Really good, rich and thick. Next time used canned chickpeas instead of dried to save time.

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