From "Vegetable Soups from Deborah Madison's Kitchen," Broadway, 2007. Reprinted with permission of the author.)
“I love cooking in clay pots of all kinds, and the Chamba black clayware is no exception. It’s a beautiful material, so soft that it makes me want to cook in a gentle manner, with extra care. But that’s not because the clay isn’t strong — it is. It just gives a different feeling than metal.
"Farro and chickpeas needn’t be relegated to the cold-season months — they make a fine summer soup too, and they needn’t be served hot. Room temperature is good, too.
"This soup takes about 15 minutes to put together, 30 minutes to cook, but it gains in flavor if it can stand for a few hours.”
- Deborah Madison
1 cup farro, soaked 4 hours in cold water
2-4 tbsp olive oil
1 large onion, finely diced
1 celery rib, peeled if stringy, then finely diced
2 garlic cloves chopped with a handful parsley leaves
1 tsp tomato paste
1 cup finely diced or crushed tomatoes, plus their juices, fresh or canned
1 (15 1/2 oz) can organic chickpeas
Sea salt and freshly ground pepper