Chickpea, Kale and Farro Stew

Check off your daily greens and beans with a bowl of this satisfying stew. Farro (and blending half of the chickpeas) gives it a thick and creamy consistency!

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Step 1

Blend 1 can of the chickpeas (including the liquid) with 1/2 cup of the vegetable broth. until smooth.

Step 2

Heat 2-3 tablespoons of water in a soup pot and water saute the onion, carrot, celery and garlic until softened. Add garlic and cook another minute.

Step 3

Add the remaining chickpeas and liquid, the remaining vegetable broth, tomatoes and spices to the pot. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. Add the farro, cover and cook, stirring occasionally until the farro is tender, about 20 minutes.

Step 4

Add the blended chickpea mixture and kale and cook for 5 minutes or until kale is tender.

Step 5

Note: Herbes de Provence can be found in the spice section of most grocery stores. It is a combination of herbs typical of the Provence region of France. This dish can also be seasoned with a combination of dried thyme, savory, oregano and fennel.

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