DIRECTIONS
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 ¼ 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 sauté 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 350ºF pre-heated oven for 5-7 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 is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.
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