Curried Farro & Chickpeas
with Roasted Broccoli and Yogurt Drizzle
We love farro, a nutrient-rich ancient grain, for its satisfyingly chewy texture and nutty flavor. Here, the rice alternative is combined with an aromatic curry sauce to form the base of these saucy bowls. They’re then topped with crisp, simply roasted broccoli and chickpeas roasted with curry powder. A dollop of creamy, cooling yogurt balances out the warming spices. Beyond farro’s bite, it’s a good source of fiber with zero cholesterol and fewer calories per serving than white rice that’ll keep you full and satisfied. Farro is also considered a “functional food,” meaning it can potentially have a positive impact on health when consumed regularly. It’s low in both total fat and saturated fat. Versatile farro is delicious in pretty much any dish, but we especially love it in soups, salads, and grain bowls.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Farro
(Contains Wheat)
1 tablespoon
Curry Powder
1 teaspoon
Garam Masala
1 teaspoon
Chili Powder
2 clove
Garlic
2 unit
Scallions
1 teaspoon
Cumin
1.5 ounce
Tomato Paste
8 ounce
Broccoli Florets
13.4 ounce
Chickpeas
1 thumb
Ginger
4 tablespoon
Yogurt
(Contains Milk)
2 unit
Mushroom Stock Concentrate
Not included in your delivery
1 tablespoon
Cooking Oil
½ teaspoon
Sugar
½ tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, combine ½ cup farro (1 cup for 4 servings; be sure to measure—we sent more), 2½ cups water (5 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid evaporates before farro is done, add a splash of water.
• Wash and dry produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1⁄3 tsp (½ tsp for 4 servings). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Toss chickpeas on one side of a baking sheet with a drizzle of oil, half the curry powder (you’ll use the rest in the next step), salt, and pepper. • Toss broccoli on empty side with a drizzle of oil, salt, and pepper. Roast on middle rack until crispy and tender, 18-20 minutes. (It’s natural for the chickpeas to pop a bit while roasting.)
• Heat a drizzle of oil in a large pan over medium-high heat. Add ginger, garlic, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until fragrant, 30 seconds. • Add cumin, garam masala, chili powder, and remaining curry powder. Toast, stirring, until fragrant, 1 minute.
• Stir tomato paste, stock concentrates, 2 cups water, ½ tsp sugar, and ½ tsp salt (for 4 servings use 4 cups water, 1 tsp sugar, and 1 tsp salt) into pan with aromatics. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until sauce has thickened and reduced by about half, 4-6 minutes. Taste and season with salt if desired. • Add cooked farro to pan. Stir to combine.
• Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4 servings) until melted. Season with salt to taste. • Divide curried farro between bowls. Top with chickpeas and broccoli in separate sections. Drizzle bowls with yogurt. Garnish with scallion greens and serve.
