Curried Farro & Chickpeaswith Roasted Broccoli and Yogurt Drizzle

I swear this is the last chickpea bowl for a while. I double checked my next Hello Fresh order. We're good.


Curried Farro & Chickpeaswith Roasted Broccoli and Yogurt Drizzle

Source: Hello Fresh | Serves: 2 | Time: 40 min.


Make it vegan: use a vegan yogurt


Ingredients

¾ cup #farro

1 tbsp curry powder

1 tsp garam masala

1 tsp chilipPowder

2 cloves garlic

2 scallions

1 tsp cumin

3 tbso tomato paste

8 oz #broccoli florets

1 can #chickpeas

1 thumb ginger

4 tbsp yogurt (use vegan option to keep vegan)

2 cups mushroom broth

1 tbsp cooking oil

½ tsp sugar

½ tbsp vegan butter

S&P


Instructions

Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, combine ½ cup farro, 2½ cups water , and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. 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. 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 , 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.

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, mushroom broth, ½ tsp sugar, and ½ 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 vegan butter 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.

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