Chickpea and farro soup from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

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 June 27, 2013

    This is a rustic soup, but that doesn't mean it is simple to make. The recipe calls for separate cooking of the chickpeas and farro, before they are combined with cooked aromatics. While tasty, I've had equal to better results with simpler Deborah Madison and Paula Wolfert chickpea and farro soups, so I probably won't make this version again. One takeaway from this though is the bay- it is used extensively here and is amazing with the chickpeas.

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