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Farro and Chickpea Soup
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • ½ white onion, diced
  • 1 rib celery, diced
  • 3 cloves garlic, thinly sliced
  • Pinch crushed red pepper
  • 1 ½ teaspoons kosher salt
  • 1 bunch mustard green, stems removed and cut into 1″ ribbons
  • 1 cup uncooked farro
  • 1 cup fully cooked chickpeas
  • Juice of 1 lemon
  • Fresh ground black pepper
  • Parsley
  • Flaky sea salt
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