One-Pot Winter Vegetables with Parmesan Farro and Chickpeas
One-pot wonders are just that— simple and delicious dishes prepared in one pot that can be brought directly from the oven (or stovetop) to the table. I like my one-pot meals to be the center of the meal, and this recipe is THAT in spades. It’s got grains, vegetables and protein from the chickpeas. Cooking the farro with the broth and cheese give an almost risotto texture to the grains which is very delicious. This vegetarian dish is hearty without being heavy, and satisfying on its own, but you can easily add chicken thighs on top, stir in sausage, or for sure serve alongside fish.
Serves 6
INGREDIENTS
1 large onion (or two small), diced
2 cloves garlic, minced
2 tsp thyme leaves
1 tbsp olive oil
4-5 carrots, cut into 1” pieces
1 fennel bulb, thinly sliced, plus fronds for garnish
2-3 parsnips, cut into 1” pieces
¼ cup parsley, plus more for garnish
1 ½ cups farro
1 cup white wine
3 cups vegetable stock
1 cup grated parmesan, plus more for serving
1 15 oz can chickpeas, drained and rinsed
Kosher salt and black pepper*
Flaky sea salt, for finishing
METHOD
Preheat oven to 350F.
In medium Dutch oven, heat olive oil over medium heat. Sauté onion, garlic, and thyme along with salt and pepper until onions are translucent, 2-3 minutes. Raise heat to medium high, add carrot, fennel and parsnips and cook, covered, for 7-10 minutes, stirring often until vegetables are slightly tender and have some color. Add farro, combine to coat, add white wine and reduce until very little liquid remains, about 2-3 minutes. Stir in stock, parmesan, parsley and chickpeas. Cover and place into oven for 30 minutes. After 30 minutes, remove lid, stir and place back in oven uncovered for 15-20 more minutes or until liquid is absorbed and vegetables and farro are tender.
Remove from oven, garnish with parsley, fennel fronds, flaky sea salt and serve with more parmesan cheese alongside.
*A note on salt and pepper: I haven’t indicated exact amounts of salt and pepper for this recipe. As a rule, add some salt and pepper at each stage— a couple of pinches of salt and a few grinds of pepper— and taste to adjust seasoning to your liking. Go light to start— it’s always easy to add more— not so easy to take it out once you’ve added it.