One Dish Dinner
Curried Chickpeas and Farro
Ingredients
- 2 cups semi-pearled farro
- 1 tsp kosher salt, divided
- 2½ tsp curry powder
- 2 tsp yellow mustard seeds
- ¾ tsp ground cardamom
- ¾ tsp ground coriander
- ¼ cup olive oil, divided
- 6 carrots, finely chopped
- ½ tsp pepper
- ¼ cup apple cider vinegar
- 1 red onion, thinly sliced
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (5-oz) pkg arugula
- 2 cups fresh cilantro leaves
- 2 Tbsp fresh lime juice
Instructions
- Place farro and ¾ tsp salt in a medium pot; add water to cover by 1½ inches. Bring to a boil; reduce heat, and simmer 12 to 15 minutes or until tender and water is mostly absorbed. Drain and place farro in a bowl.
- Sauté curry powder, mustard seeds, cardamom, and coriander in 1 Tbsp hot oil in a medium saucepan over medium heat 2 to 3 minutes or until spices are fragrant and seeds begin to pop.
- Add carrots, ¼ tsp salt, and pepper; cook 5 to 6 minutes or until carrots are crisp-tender. Add vinegar; cook 1 to 2 minutes or until evaporated. Stir in onion; cook 1 to 2 minutes or until onion is wilted.
- Stir together vegetable mixture, farro, chickpeas, arugula, cilantro, lime juice, and 3 Tbsp oil.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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