Minestra Farro e Ceci - Farro and Chickpea Soup

Farro and chickpeas are two ingredients already popular in ancient Roman cuisine. Combined with tomato comfit, they turn into a tasty and colorful soup, enjoyable at the end of summer. Serve with plenty of fresh herbs.

I suggest using pearl farro, as it cooks quicker, and dried chickpeas - soaked and boiled before -, as they have a better taste and texture than the tinned ones. 

Minestra Farro e Ceci - Farro and Chickpea Soup

250 g cherry tomatoes on the vine
1 tablespoon oregano
3 garlic cloves
1 large red onion, finely chopped
1 large carrot, quartered and chopped
1 celery stick, chopped
200 g pearl farro
300 g chickpeas, cooked
700 ml vegetable stock
A good handful of fresh basil, chopped
Freshly ground black pepper
Sea salt
Extra virgin olive oil

Preparation time: 20 minutes,
Cooking time: 50 minutes
Serves 6

1. Preheat the oven to 180°C.
2. Line an oven tray with parchment and arrange the cherry tomatoes and the garlic cloves over; drizzle with olive oil and sprinkle with salt and oregano. Bake for 2 minutes and turn off the oven; leave the tomatoes inside for 30 minutes, without opening the door.
3. In a pan, heat 2 tablespoons of olive oil and sauté the onion on a gentle heat until just softened, for 5 minutes. Add carrot and celery and cook for another 5 minutes.
4. Stir in half of the chickpeas and the farro and sauté for 2 minutes.
5. In a blender, blend the stock with the remaining chickpeas into a smooth liquid. Pour it into the farro and leave to a simmer for 40 minutes, covered. The farro should be cooked through but retain some bite. Stir occasionally and add boiling water if it dries up.
6. Season with parsley and black pepper.
7. Remove from the heat and incorporate the tomatoes, stirring gently with a wooden spoon.
8. Leave to rest, covered, for 5 minutes before serving.