This simple recipe is both filling and warming. You can also make it in a pressure cooker in about 25 minutes.
I made this in Spring and thought zucchini would be a nice touch instead of potatoes. I used a tablespoon of Greek seasoning instead of just oregano, it was full of flavour! I used Navy Beans instead of chickpeas because I thought the creamier bean would be nice with the chewier Farro. I'll try the chickpeas next time. I topped it with Pecorino Romano shavings and served it with a nice crusty bread. - 28 May 2015 (Review from Allrecipes UK & Ireland)
I made a few changes - added some zucchini and tofu chunks and used a tablespoon of tomato paste instead of tinned tomatoes (didn't have any). It turned out pretty well, nice flavours and mix of texture. - 10 Jan 2015 (Review from Allrecipes UK & Ireland)
Very good with lentils, too! - 14 Feb 2014 (Review from Allrecipes UK & Ireland)