by epicureanodyssey
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epicureanodyssey's Notes:
Expand2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 large onion, medium dice Ask a question about this ingredient
2 large garlic cloves, minced Ask a question about this ingredient
1/2 pound Spanish chorizo, thinly sliced Ask a question about this ingredient
1/4 teaspoon pure saffron, crushed with a mortar and pestle Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1 14-ounce can fire-roasted tomatoes, preferably Muir Glen, or regular canned diced tomatoes Ask a question about this ingredient
1 red bell pepper, medium dice Ask a question about this ingredient
1 yellow bell pepper, medium dice Ask a question about this ingredient
2 cups brown Spanish lentils (padrina) or French green lentils (puy), cooked until tender Ask a question about this ingredient
2 cups dried chickpeas, soaked overnight and cooked until tender, or 2 14-ounce cans, rinsed and drained Ask a question about this ingredient
5 to 6 cups low-sodium commercial chicken stock Ask a question about this ingredient
extra virgin olive oil, for drizzling Ask a question about this ingredient
cilantro leaves, for garnish Ask a question about this ingredient
crusty bread, for serving Ask a question about this ingredient
In a soup pot, over medium heat, add the olive oil. Add the onion and saute' about 3 to 4 minutes, or until onion has softened. Add the garlic, stir for 30 seconds, and add the chorizo. Saute' for another minute or two, then add the saffron, coriander, cinnamon and ginger. Stir to combine. Add the tomatoes, red and yellow bell peppers, lentils and chickpeas. Stir to combine. Add 5 cups chicken stock, cover and cook over medium-low heat for 20-25 minutes to allow the flavors to meld. If the stew seems too dry, add a little more stock.
Ask a question about this stepTo serve, ladle into warm soup bowls, drizzle with olive oil and top with cilantro leaves. Serve hot with warm crusty bread
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
