Rating: 3 stars
42 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 5

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Credit: Petrina Tinslay

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 1 to 2 minutes. Transfer to a plate.

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  • Add the carrots, onion, ¼ teaspoon salt, and ¼ 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 just tender, about 15 minutes.

  • Stir in the chickpeas, chard, sausage, ½ teaspoon salt, and ½ teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.

Nutrition Facts

496 calories; fat 27g; cholesterol 55mg; carbohydrates 38g; sodium 1652mg; protein 27g; fiber 8g; sugars 7g.
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