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
Base recipe originally this recipe, adapted from Smitten Kitchen.
Find it online: https://naturallyella.com/farro-e-ceci/