Ingredients
Vegetables and Aromatics
- 1/2 small white cabbage (16 ounces / 454 grams), chopped into bite-sized chunks
- 1 medium yellow onion (10 ounces / 283 grams), thinly sliced
- 2 cups baby bella mushrooms (8 ounces / 227 grams), thinly sliced
- 3 garlic cloves, grated
Fats and Oils
- 2 tablespoons salted butter, divided
- 2 tablespoons extra-virgin olive oil
Spices and Seasonings
- Diamond Crystal kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
Legumes and Grains
- 2 13.5-ounce cans chickpeas or white beans, drained and rinsed
- 1/2 cup uncooked farro
Liquids
- 8 cups vegetable or chicken broth (or 2 1/2 tablespoons Better than Bouillon vegetable base dissolved in 8 cups water)
- 2 tablespoons cornstarch whisked together with 1/2 cup water (cornstarch slurry)
Garnish
- Chopped dill
- Chopped scallions
Instructions
- Prepare the vegetables: Chop the cabbage into bite-sized chunks, thinly slice the onion and mushrooms, and grate the garlic cloves. Set them aside to prepare for cooking.
- Caramelize onions and mushrooms: Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of butter and 2 tablespoons of olive oil. Once the butter melts, add the sliced onions and mushrooms. Season with salt and pepper. Cook, stirring often, for 10-13 minutes until the vegetables shrink by a third and start to char and frizzle at the edges.
- Add spices: Stir in 1 tablespoon turmeric, 1 teaspoon cumin, and 1/4 teaspoon red pepper flakes evenly with the vegetables to coat and release their flavors.
- Cook cabbage and garlic: Add the remaining tablespoon of butter and allow it to melt in the pot. Then add the grated garlic and chopped cabbage. Stir well until the cabbage is fully coated with the spice mix. Season again with a pinch of salt and black pepper. Cook for about 5 minutes until the cabbage softens and begins to look melty.
- Add chickpeas and broth: Pour in the drained chickpeas and all 8 cups of broth. Mix well to combine all ingredients in the pot.
- Simmer with farro: Bring the stew to a simmer on medium heat, then stir in the half cup of uncooked farro. Cover the pot and let it cook for 25-30 minutes, allowing the farro to absorb the flavors and cook through.
- Thicken the stew: Halfway through the simmering time, whisk the cornstarch slurry again to ensure it’s well mixed and add it to the pot. Stir thoroughly to incorporate. This will thicken the stew’s broth.
- Adjust seasoning and continue simmering: After 30 minutes, taste the stew and adjust salt and pepper as needed. Continue to simmer uncovered for another 10 minutes for flavors to meld and broth to thicken further.
- Check for doneness: Taste again to make sure the cabbage is soft and the farro is tender. If necessary, cook a few minutes longer to reach desired texture.
- Serve and garnish: Serve the stew warm, topped with freshly chopped dill and scallions for a fresh herbal note. Enjoy this nourishing and flavorful dish!
Notes
- This stew can be made with either vegetable or chicken broth to suit dietary preferences.
- Using Better than Bouillon vegetable base dissolved in water is a convenient alternative to broth.
- Farro provides a chewy texture and increases the heartiness of the stew but can be substituted with barley or brown rice if preferred.
- The cornstarch slurry is essential to thicken the stew to a stew-like consistency; do not skip.
- Adjust red pepper flakes to control the heat level for desired spice tolerance.
- Fresh herbs like dill and scallions add brightness and can be substituted with parsley or cilantro.
- For a vegan version, substitute butter with additional olive oil or vegan butter alternatives.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
