Greek-Style Slow-Cooker Farro with Chickpeas and Artichokes

  • Prep-time: / Ready In:
  • Makes 10 cups
  • Serving size: 2½ cups
  • Print/save recipe

This hearty farro and vegetable stew takes its inspiration from the bright, rustic flavors of Greece—think briny Kalamata olives, fresh lemon, and fragrant oregano and dill. Best of all, it’s a true dump-and-go recipe: Just layer everything into your slow cooker, set it to low or high depending on when you want dinner ready, and let it work its magic. Finish with tender spinach and a sprinkle of fennel fronds. If you get a fennel bulb that’s skimpy on the fronds, use mint or parsley leaves instead.

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,

Share
  • 9

Ingredients

  • 3 cups low-sodium vegetable broth
  • 1 cup water
  • 1½ cups pearled farro
  • 3 medium carrots, peeled and cut into ¼-inch slices
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
  • 1 12-oz. package frozen artichoke hearts
  • 1 medium fennel bulb, trimmed and chopped (save fronds for garnish)
  • ¾ cup chopped onion
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried dill weed
  • ¾ teaspoon sea salt
  • 3 cups fresh baby spinach
  • ¼ cup thinly sliced pitted Kalamata olives
  • Freshly ground black pepper
  • Lemon wedges

Instructions

  • In a 5- to 6-quart slow cooker layer the first 12 ingredients (through salt), keeping the farro submerged and at the bottom of the slow cooker. Cover and cook on low 3¼ to 3½ hours or on high 1½ to 1¾ hours.
  • Stir in spinach. Sprinkle servings with olives, pepper, and fennel fronds. Serve with lemon wedges.
Nutritional Information:

Per serving (2½ cups): 523 calories, 94 g carbohydrates, 21 g protein, 6 g total fat, 0 g saturated fat, 0 g cholesterol, 729 mg sodium, 24 g fiber, 7 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

Linda

What would be the best gluten free substitute for farro?

Amy

I also would like to know a good GF substitute for farro.

Medfoodie

Subtle and lovely. This dish tasted French!

About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.