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Home » Recipes » Dinner

Farro Stew with Chickpeas and Mushrooms

Published: Jun 9, 2015 · Modified: Jul 29, 2020 by Kate Hackworthy · 6 Comments

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This Farro Stew with chickpeas, mushrooms and kale is a healthy dish that is easy to make. It's lovely on its own or mopped up with crusty bread. Vegan. 

Bowl of stew with bread.

Even in summer, when the days are warmer, I still love a nice, flavorsome stew.

This farro stew has the denser texture of the chickpeas, with the strong, earthiness of the mushroom stock and dried mushrooms, matched with the juicy tomatoes and concentrated puree.

I've added kale for some extra green goodness because, well, there isn't much that I don't add kale to these days - like kale cupcakes!

To the complex and complementary flavours of this stew, I've added a few good handfuls of farro. It's dense, tasty and nutritious. 

what is farro?

Farro is an Italian nutty wheat-based grain that is seeing a massive surge in popularity at the moment.

And rightly so, this tender grain has a consistency similar to rice, but is higher in fibre and protein and is gently chewy.

The farro gives a nice bite to this stew, with a barley-like texture.

It's easy to cook, and Bon Appetit has a comprehensive guide to cooking farro.

If you can't get hold of this particular grain, you could substitute barley or even couscous. Check out Recipes from a Pantry's guide on how to cook couscous.

Bowl of farrow stew.

healthy vegan stew recipes

I hope you love this farro stew. Be sure to try these other tasty and healthy vegan stew recipes too!

Fesenjan Persian Walnut Stew (Fesenjoon)

Lentil Stew with Harissa

Easy Vegan Peanut Stew Recipe

Lentil Tomato Stew

Kale and Ale Slow Cooker Stew

Vegetable Stew

 

Recipe

Did you make this farro stew recipe? Please let me know how it turned out for you!
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📖 Recipe

Farro Chickpea Kale Stew | VeggieDesserts Blog

Farro Stew with Chickpeas, Mushrooms and Kale

Kate Hackworthy | Veggie Desserts
This Farro Stew with chickpeas, mushrooms and kale is a healthy dish that is easy to make. It's lovely on its own or mopped up with crusty bread. Vegan. 
5 from 2 votes
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Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Dinner
Cuisine Italian
Servings 4
Calories 362 kcal

Ingredients
 

  • 1 oz (25g) dried mushrooms (porcini or mixed)
  • 15 oz (400g) can chickpeas drained and rinsed
  • 15 oz (400g) can chopped or crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • ½ cup (125g) farro, rinsed
  • 1 onion roughly chopped
  • 3 cloves of garlic roughly chopped
  • 2 tablespoons tomato puree
  • sprig of rosemary
  • sprig of thyme
  • salt and pepper to season
  • 3 handfuls kale washed, tough stalks removed and torn into pieces

Instructions
 

  • Rinse the mushrooms, then place in a bowl and cover with hot water. Leave to soak for 15 minutes.
  • Stove Top Instructions:
  • Add all ingredients, except the kale, to a large pot. Cook over a low heat for 30 minutes, stirring often. Add water if necessary. Add the kale shortly before serving and stir it in so it wilts.
  • Slow Cooker Instructions:
  • Add the mushrooms and their water, as well as all other ingredients except the kale, to the bowl of the slow cooker. Cook on high for 3 hours. Add the kale at the end and leave to wilt into the stew just before serving.

Nutrition

Calories: 362kcalCarbohydrates: 71gProtein: 17gFat: 4gSaturated Fat: 1gSodium: 641mgPotassium: 1094mgFiber: 15gSugar: 13gVitamin A: 4819IUVitamin C: 66mgCalcium: 170mgIron: 6mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Comments

    5 from 2 votes

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    Recipe Rating




  1. Stacey

    May 20, 2019 at 11:42 am

    5 stars
    Finally a recipe to use up the bag of farro my sister gave me. I left out the mushrooms but still really tasty.

    Reply
  2. martin

    June 14, 2015 at 3:43 pm

    Mhmm that looks tasty. I'll put in on our recepieslist

    Reply
  3. superfitbabe

    June 10, 2015 at 3:42 am

    Delicious! I love chickpeas, kale and mushrooms so much 🙂 and farro too actually, but I don't have it often!

    Reply
  4. Helen @ Fuss Free Flavours

    June 09, 2015 at 5:54 pm

    I am increasingly impressed with my Redmond. Great gadget and what a lovely recipe.

    Reply
  5. Becca @ Amuse Your Bouche

    June 09, 2015 at 3:51 pm

    This looks like one of those meals that makes you feel really good about yourself while you're eating it - but is totally delicious too 🙂 I need to use farro more often!

    Reply
  6. Michelle @ Greedy Gourmet

    June 09, 2015 at 2:45 pm

    Warm weather doesn't necessarily mean you just have to eat salad. I've been known to eat oxtail stew on the warmest day of summer. 😉 The Redmond Multicooker looks so cool!

    Reply

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Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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