Moroccan-Style Chickpeas With Farro Recipe
Prep time
Cook time
Total time
Don’t get intimidated by this recipe because there are a lot of ingredients or you have never used farro before; it is straightforward and fun to make. I made this recipe for a group of friends, and everyone at the table was impressed with the fusion of flavors and interesting textures. – Manuel
Author: Excerpt from The Essential Cookbook for Men, by Manuel Villacorta, published by Rockridge Press. Copyright © 2019 by Callisto Media, Inc. All rights reserved (Photo by them, too)
Recipe type: Entree
Cuisine: Moroccan
Serves: 4
Ingredients
- ¾ cup dry farro
- 1 Tbsp extra-virgin olive oil
- 1 small red onion, diced
- 2 cups cauliflower florets
- 1 cup sliced carrots (2 medium carrots)
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup low-sodium vegetable stock
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp sea salt
- 1 cup prunes, sliced
- ½ cup chopped walnuts
Instructions
- Cook farro in boiling water as instructed on the package, about 30 minutes. Drain and set aside.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, cauliflower, and carrots, and sauté for about 3 minutes.
- Add the chickpeas, stock, cinnamon, cumin, coriander, and salt, and bring to a boil.
- Reduce the heat to medium low, cover, and simmer for 8 minutes.
- Stir in the prunes, walnuts, and farro, and cook uncovered for another minute, mixing well. Serve.
Nutrition Information
Serving size: 1½ cups Calories: 510 Fat: 17 Carbohydrates: 82 Sugar: 23 Sodium: 451 Fiber: 15 Protein: 16
Recipe by Sarah Koszyk at https://sarahkoszyk.com/the-essential-cookbook-for-men-review-and-moroccan-style-chickpeas-with-farro-recipe/