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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
8 ounces spanish chorizo (cured sausage) or kielbasa, sliced |
2 carrots, chopped |
1 onion, chopped |
kosher salt and pepper |
1 tablespoon tomato paste |
4 cups low-sodium chicken broth |
1/2 cup farro |
1 15-ounce can chickpeas, rinsed |
1 bunch swiss chard, stems removed and leaves roughly chopped |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate. Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes. Add the broth, farro, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 20 to 25 minutes. Stir in the chickpeas, chard, chorizo, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.
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