Turkey, farro and chickpea soup from A Good Appetite at The New York Times by Melissa Clark

  • lemons
  • onions
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute white rice or brown rice for pearled farro, garam masala or curry powder for baharat spice mix, chicken broth for turkey broth, and cooked shredded chicken for cooked shredded turkey.

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Notes about this recipe

  • Eat Your Books

    Can substitute white rice or brown rice for pearled farro, garam masala or curry powder for baharat spice mix, chicken broth for turkey broth, and cooked shredded chicken for cooked shredded turkey.

  • lorloff on November 26, 2023

    Made this using roasted turkey stock (combined Suzanne Goin and Mark Bittman's NYT recipes) using a 15 1b Turkey carcass roasted in the oven with vegetables and deglazing the pan with some vermouth. I only had whole gain farro in the house which took 40 minutes to cook in the stock. Followed the recipe which was terrific adding about 9 cups of stock instead of the 6 cups called for. The soup leaned toward a stew so will likely add more stock next time. And there will be a next time this was delicious and when you have the stock on hand it comes together quickly. Highly recommended.

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