Description
This comforting Mediterranean-inspired soup combines earthy chickpeas, savory roasted red peppers, and a vibrant blend of spices to create a soul-warming bowl. With a hearty texture provided by chewy farro and aromatic base notes of garlic, onion, and celery, this nourishing, plant-based soup is simple to assemble using pantry staples. Perfectly smoky and deeply satisfying, it is the ideal meal for busy weeknights when you need a wholesome, restaurant-quality dinner without the long wait.
Ingredients
6 cloves garlic, minced
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 large onion, diced
2 cans (15 oz each) chickpeas, drained and rinsed
1 jar (12 oz) roasted red peppers, drained
1/2 cup uncooked farro
4 cups vegetable broth
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrot, and celery; sauté until softened and aromatic.
Stir in the minced garlic, smoked paprika, cumin, and coriander, cooking for 1 minute until fragrant.
In a blender, puree the jarred roasted red peppers until smooth.
Add the pureed peppers, chickpeas, and vegetable broth to the pot.
Bring to a simmer, then stir in the farro.
Cover and cook for 20-25 minutes, or until the farro is tender and the soup has thickened slightly.
Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the farro absorbs too much liquid while stored, add a splash of broth when reheating. You can substitute farro with pearl barley if preferred.