Farro bowl with sausage, broccoli rabe and chickpeas

Ingredients

For 1 serving

• Farro55 g
• Italian sausage70 g
• Broccoli rabe200 g
• Cooked chickpeas60 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25–30 minutes, until tender but al dente; drain.
2. Meanwhile, trim the turnip tops: keep the tender leaves and florets, discard the tough stalks and wash well. Cook them in boiling salted water for 5 minutes until tender, then drain, squeezing lightly.
3. Remove the sausage from its casing and crumble it; crush the garlic clove; drain and rinse the chickpeas.
4. Heat the oil in a frying pan over medium heat with the garlic and chilli, add the sausage and brown it for 5 minutes, breaking it up, until golden and no longer pink.
5. Add the turnip tops and chickpeas and sauté for 4 minutes, until everything is well flavoured; remove the garlic and season with salt.
6. Toss the mixture with the farro and serve in a bowl.