Fregola Sarda Stew
By @kellysalwayscooking
Serves 4
Ingredients:
Instructions:
Heat evoo in large pot or sauté pan then add chopped onion and sauté until translucent, about five minutes, then add sundried tomato and thyme and sauté for another minute. Add the fregola sarda and stir, toasting, for 1-2 minutes. Add the wine and stir until the liquid has evaporated. Pour in the stock, water, and chickpeas. Season with salt, pepper, and chili flakes. Bring to a boil and the reduce heat and simmer until fregola sarda is tender, 15-20 minutes, stirring frequently and scraping the bottom of the pot to avoid sticking. When the fregola sarda is tender, remove from the heat, and stir in the kale and the lemon juice. Taste and add additional salt and pepper if necessary.
Serves 4
Ingredients:
- 2 tbsp evoo
- 1 red onion, chopped
- 12 sundried tomatoes, chopped
- 1/2 tsp thyme
- 1 c fregola sarda
- 1/2 c dry white wine
- 4 c vegetable stock
- 2 c water
- Salt and pepper to taste (I used low sodium stock and needed about 1 tsp of salt)
- 1/2 tsp red chili flakes
- 1 15 oz can of chickpeas, drained and rinsed
- 1 bunch of lacinato kale, stems removed, chopped
- Juice of one lemon
Instructions:
Heat evoo in large pot or sauté pan then add chopped onion and sauté until translucent, about five minutes, then add sundried tomato and thyme and sauté for another minute. Add the fregola sarda and stir, toasting, for 1-2 minutes. Add the wine and stir until the liquid has evaporated. Pour in the stock, water, and chickpeas. Season with salt, pepper, and chili flakes. Bring to a boil and the reduce heat and simmer until fregola sarda is tender, 15-20 minutes, stirring frequently and scraping the bottom of the pot to avoid sticking. When the fregola sarda is tender, remove from the heat, and stir in the kale and the lemon juice. Taste and add additional salt and pepper if necessary.
