Warm Farro And Chickpea Salad

Recipe Ingredients

1/2 cup	118ml	Farro
2/3 cup	157ml	Dried chickpeas
3		Garlic cloves - peeled
4 sections		Italian parsley - (to 5) - stemmed, plus
		Extra for garnish
3		Fresh sage leaves
2 sections		Fresh rosemary - needles only
1/4 cup	59ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Dried oregano
1/4 lb	113g / 4oz	Cremini or button mushrooms - thinly sliced
8		Cherry tomatoes - halved
1/4 cup	59ml	Reserved cooking water from chickpeas
1/4 teaspoon	1.3ml	Fine sea salt
		Grinding of black pepper
1/4 teaspoon	1.3ml	Dried red pepper flakes
12		Small slices baguette-style bread cut 1/2"

Recipe Instructions

Put the chickpeas in a bowl and cover them with water; in another bowl, cover the farro with water and allow both to soak overnight. Doing this will eliminate a long cooking time.

The next day drain the water from the chickpeas and transfer them to a pot; cover them with clean water and cook for 15 minutes or just until they are tender and the outer skins easily slip off. Drain the chickpeas, reserving 1/4 cup of the cooking liquid and set aside. Repeat the process for the farro, cooking them about 20 minutes or just until al dente. They should have a bit of a bite and not be mushy. Depending on the farro, it may cook in even less time.

Mince the garlic, parsley, sage, and rosemary together.

Heat the olive oil in a saute pan; stir in the garlic, parsley, sage, rosemary and oregano. Cook for 2 minutes, stirring occasionally. Stir in the mushrooms and cook them until they soften and begin to give off their liquid. Stir in the tomatoes and cook 2 minutes more. Stir in the chickpeas, farro, and the reserved cooking water. Stir and cook for 3 minutes more. Stir in the salt, black pepper, and red pepper flakes and cook 1 minute longer. Keep the mixture warm while the bread is toasting.

Place the bread slices on a baking sheet and toast them until golden brown in a 350 degrees pre-heated oven for 5 to 7 minutes.

Place two slices of toasted bread side by side on each of 6 salad dishes. Evenly divide and spoon the farro mixture over the bread slices. Garnish with extra parsley and drizzle a little extra-virgin olive oil over the top.

Serve immediately.

This recipe yields 4 to 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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