Farro Soup with Chorizo

Ingredients

• 15 ounce chickpeas rinsed canned
• 2  carrots chopped
• 0.5 cup farro 
• 4 servings kosher salt and pepper 
• 4 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 1  onion chopped
• 8 ounces chorizo spanish sliced (cured sausage)
• 1 bunch swiss chard roughly chopped
• 1 tablespoon tomato paste 

Equipment

• pot
• dutch oven

Directions

1. Heat the oil in a Dutch oven over medium-high heat.
2. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes.
3. Transfer to a plate.
4. Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes.
5. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.
6. Add the broth, farro, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 20 to 25 minutes. Stir in the chickpeas, chard, chorizo, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.