Ingredients
Scale
- 2 Tbsp. olive oil
- 4 garlic cloves, minced
- 1 29 oz. can chickpeas, drained and rinsed
- Salt and pepper to taste
- 2 cups cooked sauce
- 1 cup dry farro
- 1 1/2 cups water
- 1 tsp. red pepper flakes
- Pecorino-Romano
Instructions
- In a medium saucepan, heat olive oil over medium heat.
- Add the garlic and sauté until it begins to brown.
- Add the chickpeas and season with salt and pepper.
- After 3 minutes, pour in the sauce and 1/2 cup water.
- Bring to a boil, then reduce the heat to maintain a simmer and cook for about 10 minutes.
- In the meantime, prepare farro.
- Combine one cup of rinsed farro with 1 1/2 cups water in a medium pot. Bring to a boil.
- Once boiling, lower heat to Low and cover for 15 minutes.
- Remove from burner and let sit with cover on for 5 minutes.
- Remove cover, fluff with fork and drain any residual water.
- Add cooked farro with sauce and chickpeas.
- Top with red pepper flakes and grated Romano.
- Serve.