Ciambotta Over Leftover Farro

Name: Ciambotta Over Leftover Farro
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: 1 cup cooked white cannellini beans (or other white beans); 8–10 frozen artichoke hearts; Crushed red chili flakes (optional); Sea salt; Equal amounts of 3–4 seasonal veggies, cut into large chunks; Extra virgin olive oil; Leftover farro (or other cooked whole grain); Leftover farro (or other cooked whole grain); Fresh flat-leaf parsley or basil, leaves torn, for garnish; Fresh flat-leaf parsley or basil, leaves torn, for garnish; 1 cup canned crushed tomatoes; 1 cup cooked white cannellini beans (or other white beans)

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

A ciambotta is a simple stew made from whatever seasonal ingredients you have on hand. I usually start with onions as my base and open the fridge and see what inspires me. Adding beans, tofu, or tempeh gives us the protein we need in this one-dish meal.

Ingredients

Extra virgin olive oil
Equal amounts of 3–4 seasonal veggies, cut into large chunks
Sea salt
Crushed red chili flakes (optional)

Europe
Italy
Vegan
Mediterranean

Method

Place a small amount of oil in a deep skillet over medium heat with the first of your cut vegetables. For me, that is usually onion or garlic. Add a pinch of salt and cook, stirring, for 1–2 minutes. Add the next vegetable and cook, stirring until shiny with oil. Continue until all vegetables are added. Stir in artichoke hearts, add a pinch of salt, and stir to combine with other vegetables.