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    Home » Recipes » Dinner

    Farro Stew with Chickpeas and Mushrooms

    Published: Jun 9, 2015 · Modified: Jul 29, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    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!

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    Vegetable Stew

     

    Recipe

    Did you make this farro stew recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    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 mins
    Cook Time 35 mins
    Total Time 40 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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    Reader Interactions

    Comments

    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. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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