Brothy Chickpeas and Emmer
Servings 2 servings
Ingredients
- 2-3 tablespoons olive oil
- 1 medium yellow onion diced
- ½ teaspoon kosher salt
- 2 teaspoons rice vinegar
- 1 1/2 cups cooked chickpeas
- 2 cups bean or vegetable broth
- 1 cup cooked pearled or whole emmer/farro or really any good, slightly chewy grain
- Grated parmesan cheese for finishing
- Black pepper for finishing
Instructions
- Heat the olive oil over medium heat in a medium braiser or pot. Add the onion and salt, and cook until the onions are golden, for 20 minutes or so. If the onions begin to brown, reduce the heat slightly and continue to cook. I look for when the onions have cooked enough that olive oil begins to pool slightly. Stir in the vinegar, scraping up any browned bits on the bottom of the pan.
- Add the chickpeas, broth, and emmer. Bring to a simmer and cook for a few minutes to let the flavors meld and warm as needed. Add more broth or a splash of water if you find the dish isn’t brothy enough for you. After simmering, remove from the heat, stir in enough parmesan and black pepper to make you happy, and eat. I typically use around ½ cups grated parmesan, with more for topping.
Notes
Vegetables: I left this recipe vegetable-agnostic because it’s solid with so many of them. As you might have noticed, I used a bit of charred/steamed broccoli for one of the images. However, roasted squash, baked sweet potatoes, wilted spinach, cooked corn, or grilled eggplant would all work.