Farro Stew with Chickpeas, Mushrooms and Kale
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.
Servings: 4
Calories: 362kcal
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: 362kcal | Carbohydrates: 71g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 641mg | Potassium: 1094mg | Fiber: 15g | Sugar: 13g | Vitamin A: 4819IU | Vitamin C: 66mg | Calcium: 170mg | Iron: 6mg