Farro e Ceci

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Since March, pasta has become increasingly harder to source at some of the local grocery stores. This has led to an increase in making pasta in some areas but in other areas, I’ve started adapting some of my most-used recipes that call for pasta. In this case, it was using the base for pasta e ceci and pulling a bit of inspiration from Zuppa di ceci e farro.


Using pearled farro cuts cooking time down, making this a semi-quick meal (it still takes time to cook the grains)! The farro cooks while prep and cooking of the other ingredients in the soup are done. It still takes about 45 minutes, but it’s one of my favorite dinners (as long as I have good bread to eat with it).


When my refrigerator is packed full of greens during the cooler months, I’ll add in shredded kale or chard towards the end of cooking. It’s a great way to add even more heft to the recipe and a great way to use up any greens you might be trying to figure out how to use. I usually toss in 2 cups, shredded, which will cook down as well.

The finishing oil

My original recipe called for making a rosemary-garlic oil, but I find balancing a bit of freshness with the cooked ingredients to be a nice balance during the fall. The dill is small but makes a big impact. Parsley would also work and if all else fails, make the rosemary oil from the original recipe.


Finally, to make this vegan, I’ve been stirring in a couple of tablespoons of light miso at the end of cooking. It brings a bit of the same salty umami that the parmesan provides. If you go this route, don’t add salt before you add the miso.

emmer recipes include hearty stews like this farro e ceci stew.
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Farro e Ceci

2 large servings
Prep Time: 10 minutes
Cook Time: 45 minutes
  • ½ cup uncooked pearled farro
  • 1 ½ cups water
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 1 small yellow onion (minced)
  • ½ rib celery (minced)
  • 2 garlic cloves (minced)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 3 tablespoons tomato paste
  • 1 cup tomato sauce
  • 1 cup cooked chickpeas (drained + rinsed if using canned)
  • 2-3 cups water
  • ½ cup grated parmesan
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup olive or neutral oil
  • 2-3 tablespoons minced dill
  1. Combine the farro with the water, olive oil, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 25 minutes. The farro should be mostly softened but will finish cooking in the soup.
  2. Finely mince the onion, celery, and garlic. I like to chop, but you could easily pulse in a blender. Heat a pot over medium heat. Add the olive oil, followed by the onion/celery. Cook until the mix has softened and beginning to turn golden. Add in the garlic, cooking for a minute more. Next, stir in the tomato paste and cook for another minute or so.
  3. Add in the tomato sauce, chickpeas, and 2 cups of water. Bring to a boil, reduce to a simmer, stir in the partially cooked farro and continue to cook until the sauce has thickened and the farro is cooked through; about 10 to 15 minutes. If the soup is looking too thick, add ½ cup of water at a time.
  4. While the farro is cooking, make the oil. Place the chili flakes in a heat-safe bowl that’s large enough to hold the hot oil too. Place the oil in a pan and heat over medium heat until the oil is hot (should appear to shimmer). Carefully pour the oil over the crushed red pepper and let cool.
  5. Once the farro is done, stir in the parmesan. Taste and add more parmesan and/or salt as desired. Divide into two bowls and top with a small drizzle of oil and fresh dill.
Base recipe originally this recipe, adapted from Smitten Kitchen.
Prep Time: 10 minutes
Cook Time :45 minutes

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Recipe Rating

4 comments on “Farro e Ceci”

  1. Delicious. I made it exactly except I tripled it. Often times I make substitutions but I did it just as written with kale too

    1. I haven't made it yet but I'm drooling over the picture. I'm very new to whole food plant based living and have much to learn so please bare with me....farro- what is that? It looks like pasta but I'm guessing its a lentil?

  2. Made this with orzo instead of farro because for the life of me I couldn’t find farro at Whole Foods. It was delicious!

  3. This was so good and filling. I did have to make a couple of substitutions to avoid running to the store but I would definitely make this again. First time cooking with farro and I'm officially a fan. Thanks for a great recipe.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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