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–+ servings

Chickpea & Farro Peperonata

5 from 1 review
This is a take on traditional Italian peperonata, but turns the sweet pepper dish into a full meal. The full dinner takes 20 minutes, serves four and is so easy to whip up. This Chickpea & Farro Peperonata bowl is wholesome, plant-based and made with minimal ingredients, letting the best of late summer produce shine!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 (15-ounce) can of chickpeas
  • 1 cup uncooked farro
  • 1/4 cup extra-virgin olive oil
  • 1/2 large white onion, thinly sliced
  • 3 medium sweet peppers, such as red, green, orange, yellow, thinly sliced
  • 1 small hot pepper, such as Cherry Bomb or Fresno, thinly sliced, see notes for substitutions*
  • Diamond Crystal kosher salt
  • 4 garlic cloves, grated
  • 2 tablespoons non-pareil capers stored in brine, drained and chopped
  • 3 tablespoons red wine vinegar
  • 1/2 cup fresh basil leaves
  • 1/3 cup fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 2 tablespoons balsamic vinegar, for serving

Instructions 

  1. Drain and rinse the chickpeas and set them aside.
  2. Cook the farro according to package instructions and set aside.
  3. Place a large high-sided sauté pan over medium heat and add the olive oil.
  4. Add in the onion and peppers and stir to coat in the olive oil. Season with salt and cook for 8-10 minutes or until the peppers have cooked down and softened.
  5. Add in the garlic and capers and cook another 3-4 minutes. Mix in the red wine vinegar, taste and season as needed.
  6. Reduce the heat on the pan to medium-low and add in the farro and chickpeas, stirring to mix everything together.
  7. Tear in the basil leaves and add the parsley and mix to combine.
  8. To serve, portion into four plates. Crack on some freshly ground black pepper and dot with balsamic vinegar. Serve warm!

Notes

*Use 1/2 teaspoon red pepper flakes as a substitute for hot peppers