Moroccan-Style Chickpeas With Farro Recipe
Prep time
Cook time
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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
Recipe type: Entree
Cuisine: Moroccan
Serves: 4
  • 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
  1. Cook farro in boiling water as instructed on the package, about 30 minutes. Drain and set aside.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, cauliflower, and carrots, and sauté for about 3 minutes.
  3. Add the chickpeas, stock, cinnamon, cumin, coriander, and salt, and bring to a boil.
  4. Reduce the heat to medium low, cover, and simmer for 8 minutes.
  5. 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