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Ingredients
- 1 brown onion
- 1 celery stick
- 1 carrot
- 1 leek
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1 stick cinnamon
- Pinch saffron
- 1 litre vegetable stock
- 1/2 cup farro
- 300g pumpkin
- 400g tin chickpeas
- 1/2 cup fresh coriander leaves, picked
Method
Chop onion, celery, carrot and leek into medium-size cubes. Heat two tablespoons olive oil in a heavy-based pot, add diced vegetables and cook over low heat for five minutes.
Add the garlic, fennel, cumin, cinnamon and saffron and cook for a further minute. Add stock and bring to the boil.
Add farro and cook over medium heat for 15 minutes. Cut pumpkin into medium cubes and add to pot. Simmer for 25-30 minutes until vegetables are soft and farro is cooked.
Add chickpeas and heat through. Scatter over coriander and serve.
