Ingredients
SERVES 4
– 250 g barley
– 150 g farro
– 350 g chickpeas
– 4 potatoes peeled
– 1 tsp. ground turmeric
– 10 sage leaves minced
– 1 pinch of ground chilli pepper
– a pinch of salt
– 1 tbsp. EVO
Directions
Soak the chickpeas for 2 hours in cold water. Then rinse them, drain and cook the chickpeas together with the potatoes for ab. 45-50 minutes in a pot filled with abundant salted water over low flame. As soon as the chickpeas and potatoes are cooked, turn the heat off; cool for a couple of minutes and then blend them into a rich cream, adding some of their cooking water in order to keep it liquid. Then, pour the cream into the pot where chickpeas were previously cooked, add sage leaves, turmeric and simmer over low flame. As soon as the cream starts boiling, add in farro and barley and let them cook for ab. 30 -35 minutes. Sprinkle with chilli pepper to taste and a drizzle of EVO just before serving.
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