Farro and chickpea soup with mushrooms:
1 celery stalk
1 small onion
3 garlic cloves
200gr/ 1/2 cup crushed tomatoes
2 cups of cooked chickpeas + their liquid
150 gr/ 3/4 cup of Farro
1 litre / 4 and 1/2 cups of water
7 table spoons of extra virgin olive oil + extra for drizzling right before serving
6-7 rosemary sprigs
4 oz of fresh porcini mushrooms or Porcini mushroom in a jar with olive oil, or fresh Shitake if you can’t find the Porcini
Start by making the soffritto. Finely chop tge celery, carrot, onion and 2 cloves of garlic and place them in a pan/pot on medium-low heat with 4 table spoons of olive oil for about 10 minutes, keeping on stirring, until the carrot is soft and the celery and onion are translucent. You don’t want them to get brown or to caramelize. Add the minced rosemary. Then add the crushed tomatoes and cook for 5 minutes to let it reduce a little bit. Then add your farro and water. Add salt and pepper to taste. Let it cook with a lid on medium-low heat (you want it to bubble gently) for about 30 minutes or until your farro is soft (you can check the instructions on the package) and stir from time to time.
Once the farro is almost done mush a cup of the chickpeas by placing them in a plate and squish them with a fork or the back of a wooden spoon. You can use a blender if you wish. For such a small quantity I don’t think it's worth it to clean the blender afterwards :). Also if you use a blender you’ll have a puree texture, while if you mash it with a fork you’ll get a more rustic texture. You can choose whatever you prefer.
Add the mashed chickpeas and the whole chickpeas to the pot and let it cook for 10 minutes more. It should have a thick texture. If it’s too thick you can add some chickpea liquid to dilute it. Then let it rest for 5 minutes before serving.
If you’re using fresh mushrooms :
In the meanwhile in a small frying pan add 3 table spoons of olive oil, one minced garlic clove and one chopped rosemary sprig. Let the garlic and herb infuse the olive oil for a couple of minutes and then add the roughly chopped mushrooms. Cook for 5-10 minutes stirring often or until they are soft and a little bit caramelized. Remove from the heat and leave aside.
If you’re using jarred porcini mushroom : chop them roughly and leave aside.
Serve the Farro and chickpea soup in a bowl topped with one or two spoons or mushroom, freshly grated black pepper and a drizzle of olive oil.