Farro with salt cod, chickpeas and tomatoes

Ingredients

For 1 serving

• Farro55 g
• Salt cod60 g
• Cooked chickpeas80 g
• Cherry tomatoes120 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Parsley6 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, fish,

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro for 25 minutes over medium heat, until tender but still chewy; drain.
2. Meanwhile take the already desalted salt cod, rinse it, remove the skin and bones and cut it into pieces of about 3 cm. Wash and halve the cherry tomatoes, rinse and drain the chickpeas, crush the garlic clove and chop the parsley.
3. When the farro has 12 minutes left, heat the olive oil in a wide frying pan over medium heat with the garlic and chilli for a minute, until the garlic is just golden; add the tomatoes and cook for 4 minutes, until they soften.
4. Add the cod and chickpeas and cook for 8 minutes over medium-low heat, turning gently, until the cod separates into flakes. Taste before salting.
5. Remove the garlic, add the drained farro and the parsley and stir for a minute before serving.