FARM. Chickpea Stew.
I am unearthing writing and reflections from ten years ago when I had just graduated college. With great fortune, I ended up on a farm in Tuscany for the Fall season of 2014. I had sent out emails while there to my family and my few closest friends that Fall. I just found out these emails I shared had been forwarded and actually inspired someone to come on my first Bella Vita retreat a decade later to this same farm and experience that was so impactful for me ten years ago. In that light, I have found and am sharing my writing from that Fall, as both a reminder to myself and perhaps something of use to others. These posts are unedited - double spacing after periods and all.
Written: September 6, 2014 / Part 3 of working on a Tuscan Farm
Recipe: Chickpea “Stew
Chickpeas
Minced garlic
Sautéed onion
Sliced zucchini
Canned tomatoes (from the farm)
Sprigs of rosemary, chopped (first sweated in olive oil to bring out the flavor)
Pinch of turmeric
Serve over the hearty grain of farro, potatoes or rice and enjoy a hearty lunch to power through the rest of the day.
