This stew is easy and fragrant, hearty and savoury, ancient and modern. All in one pot. And it delivers a substantial, satisfying complete dietary protein without any animal protein at all. The secret is the flavour – which rides in on fresh veggies…
You’ll love the texture of this thick, creamy – yet dairy-free – rib-sticker. And the flavour that comes from hearty, earthy, classic aromatic root veggies plus fresh rosemary and nutrition-dense spinach. Even if you don’t particularly like spinach, you’ll find it an endearing, herby addition, and a surprisingly suitable partner for the rosemary in this dish!
What is Farro?
Farro is commonly known as one of the ‘ancient grains’ that’s come back to promiance in recent years as a great source of veggie nutrition – with a flavour all its own.
But it’s more accurately one, two or a blend of all three related porto-wheats: einhorn, emmer and/or spelt. ‘Farro’ is the European name for this increasingly common ingredient. ‘Spelt’ is more commonly used in North America.
It’s used in much the same way that Brits use barley: boiled as a side dish, a soup or salad addition, or a stand-in for rice. Alongside chick peas, its adds body and flavour to what would otherwise be a bland-ish dish.
Secret’s in the sauce
As we mentioned off the top of this post, one of the secrets to the success of this veggie stew is its texture. Another is the flavour. Both those enviable qualities are dependent on how long you’re willing to slow-simmer the concoction.
The source recipe for this dish says to use chicken stock. Keep it vegetarian – even vegan – by using veggie stock instead. Or even a miso (fermented soy paste) base.
The other consideration is how you thicken the ‘stew’. No dairy is used. Nor is a conventional roux or slurry. This one is creamed-up in a traditional rustic manner: a portion of the fully-cooked mixture is placed in a blender or food processor and buzzed to a thick, smooth base to carry the chunky solids. Like any rich, thick cream soup, this ‘base’ is also great for dipping or sopping up with fresh, crusty bread…
My take
An unsuspeced but crucial component of this stew is the tomatoes. They add a tart, fruity flavour high-note and produce the pretty pink colour that sets this one apart from other chick pea-based creations.
Folks who are used to animal-protein mains will not miss the meat in this big, bold dish…
~ Maggie J.