My friends are you in for a treat. I have the honor of sharing a recipe from Emmy Award-Winning Host of Christina Cooks new cookbook Back to the Cutting Board | Luscious Plant-Based Recipes to Make You Fall in Love (Again) with the Art of Cooking! You can get a copy here. PLUS you can enter to WIN a copy by commenting below. (Contest closed)
Christina is such a good writer I laughed, cried and learned new information all in one sitting. She’s funny, enlightened, genuine, kind, wise and a great Chef with years of experience. The recipes are enticing and the photography is breathtaking with great writing to match it all.
I found myself getting emotional as I read her book, falling back in love with cooking. Her title holds true! She’ll help re-spark your fire for the kitchen my friends. We can all use that! An advocate for making foods from scratch, my kind of woman. I love to chop things and I love that she does too. I have a newfound respect and love for my kitchen knife, cutting board and the entire process. Today I was so "in the zone" as I cooked after being reminding of the pure joy of cooking. Aside from that... the recipes are mouthwatering and very creative! I am excited to share Chickpea Farro Soup from Back to the Cutting Board by Christina Pirello. Gerald and I really enjoyed it. Let's get cooking!
I found myself getting emotional as I read her book, falling back in love with cooking. Her title holds true! She’ll help re-spark your fire for the kitchen my friends. We can all use that! An advocate for making foods from scratch, my kind of woman. I love to chop things and I love that she does too. I have a newfound respect and love for my kitchen knife, cutting board and the entire process. Today I was so "in the zone" as I cooked after being reminding of the pure joy of cooking. Aside from that... the recipes are mouthwatering and very creative! I am excited to share Chickpea Farro Soup from Back to the Cutting Board by Christina Pirello. Gerald and I really enjoyed it. Let's get cooking!
Chickpea Farro Soup from Back to the Cutting Board by Christina Pirello
Makes 3 to 4 servings
This could easily be my favorite soup in the world and I love most soups. But my love of farro has taken my soup making to new heights. This favorite of Juliet’s (yes, that Juliet . . . ) is rich in fiber and magnesium and high in protein. Add protein-packed chickpeas and you have the perfect marriage of ingredients.
1 to 2 tablespoons extra-virgin olive oil
1/2 red onion, diced
2 garlic cloves, smashed and minced
Pinch crushed red pepper flakes
1 stalk celery, diced
1 medium carrot, diced
4 to 5 fingerling potatoes, unpeeled and diced
1/2 cup chickpeas, rinsed well and soaked for 1 hour with 1 tablespoon baking soda
1 cup canned crushed tomatoes
1/2 cup farro, rinsed well
4 to 5 cups spring or filtered water
Sea salt
3 to 4 sprigs fresh basil, finely minced, for serving
Set a soup pot over medium heat with the olive oil, onion, and garlic. When the onion begins to sizzle, add the crushed red pepper flakes to your taste and sauté until the onion is translucent, 2 to 3 minutes. Stir in the celery, carrot, and potatoes and sauté for 1 minute.
Drain the soaked chickpeas and rinse them well. Add the chickpeas, tomatoes, and farro to the pot and stir to combine. Add the water, cover, and bring to a boil. Reduce the heat to low and cook until the chickpeas are soft, about 1 hour. Season to your taste with salt and simmer for 5 minutes more. Ladle into bowls and serve hot, garnished with fresh basil.
Makes 3 to 4 servings
This could easily be my favorite soup in the world and I love most soups. But my love of farro has taken my soup making to new heights. This favorite of Juliet’s (yes, that Juliet . . . ) is rich in fiber and magnesium and high in protein. Add protein-packed chickpeas and you have the perfect marriage of ingredients.
1 to 2 tablespoons extra-virgin olive oil
1/2 red onion, diced
2 garlic cloves, smashed and minced
Pinch crushed red pepper flakes
1 stalk celery, diced
1 medium carrot, diced
4 to 5 fingerling potatoes, unpeeled and diced
1/2 cup chickpeas, rinsed well and soaked for 1 hour with 1 tablespoon baking soda
1 cup canned crushed tomatoes
1/2 cup farro, rinsed well
4 to 5 cups spring or filtered water
Sea salt
3 to 4 sprigs fresh basil, finely minced, for serving
Set a soup pot over medium heat with the olive oil, onion, and garlic. When the onion begins to sizzle, add the crushed red pepper flakes to your taste and sauté until the onion is translucent, 2 to 3 minutes. Stir in the celery, carrot, and potatoes and sauté for 1 minute.
Drain the soaked chickpeas and rinse them well. Add the chickpeas, tomatoes, and farro to the pot and stir to combine. Add the water, cover, and bring to a boil. Reduce the heat to low and cook until the chickpeas are soft, about 1 hour. Season to your taste with salt and simmer for 5 minutes more. Ladle into bowls and serve hot, garnished with fresh basil.
Enter to win by commenting below. A winner will be announced Monday 1/14/2019. One winner will be selected. Applies to US and Canada only. Thank you for participating!
