Cooking Light
Active time
15 Mins
Total time
25 Mins
Yield
6 servings (1 1/2 cups per serving) 

This hearty one-pot meal couldn’t be easier, and it makes for simple cleanup. To save cooking time, look for pouches of precooked farro either on the grain aisle or in the frozen food section of your supermarket.

How to Make It

Heat a large Dutch oven over medium. Add oil to pan; swirl to coat. Add onion, celery, parsley, rosemary, garlic, and bay leaf. Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, water, paprika, pepper, salt, chickpeas, and tomatoes; bring to a boil. Stir in Swiss chard and farro; cook 2 minutes or until chard wilts. Stir in scallions; top with cheese.

Tip: Most Parmesan cheese is made with animal rennet, so it’s not considered a vegetarian food. Look on the label for “vegetable rennet” or “microbial rennet” for a vegetarian-friendly version.

Also appeared in: Cooking Light, September, 2021,Soups & Stews

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