Creamy farro and chickpea soup from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 143) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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