Farro e Ceci

  • Author: Erin Alderson
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 2 large servings 1x




½ cup uncooked Bob’s Red Mill 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.