I’ve recently discovered the Italian grain Farro and have fallen in love. It has a deeper earthy flavor and greater texture than brown rice, when cooked. Funny though, it’s less crunchy if you eat it raw compared to brown rice, but it has a greater bite to it when cooked. Yes, I tried it before I cooked it, it is quite tasty and very edible.
This new grain inspired today’s dish. I wanted something different than plain old rice. This meal couldn’t be simpler guys. I use dried garbanzo beans because they are cheaper, healthier and have no yucky preservatives. Just simply throw them into a pot of water before you go to bed to soak overnight and cook them the next day. It is a “throw everything in a pot” meal. Go do some laundry or exercise while its cooking.
Using this delicious curry paste makes for a very simple way to infuse the dish and keep the ingredient list small.
I love the clean list of delicious ingredients…absolutely no preservatives or weird chemicals! Score!
Curried Chickpeas & Farro
- One 16 oz bag dried chickpeas
- 5 cups low sodium vegetable broth
- Half of a large white onion, finely chopped
- 1/4 cup red curry paste (Thai Kitchen is what I love because there are no preservatives)
- 1/2 teaspoon cinnamon
- 1 cup Farro
- 2 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- Optional garnish: fresh lemon juice, shredded kale, chopped hazelnuts or pecans
Rinse and soak the beans according to the directions on the package. Once your beans have soaked, drain and rinse them and add to a large pot. Add the broth, onion, curry paste, salt and pepper and stir well. Bring the mixture to a boil, cover and turn the heat to simmer for 1 1/2-2 hours. Meanwhile, start cooking the farro after the beans have cooked for 1 hour. Cook according to the package directions. Check the chickpeas at 1 1/2 hours and cook longer if you want them more tender. The broth should be reduced and thickened some. Once the beans are at your desired texture, add the lemon juice (if using) and stir well. Turn the heat off. Taste and add anymore salt, if desired. To serve, plate some Farro and serve the chickpea mixture over top, as much as desired. I garnished mine with some fresh lemon juice, shredded pieces of kale and chopped hazelnuts. Chopped hazelnuts are AMAZING on this! This will make a lot to last a few days.
So, as I mentioned in a previous post, I’m sharing my new blog soon. It is taking longer than expected, so please be patient. This was a recipe I was waiting to post on the new blog, but since my blog is not done yet, I didn’t want to hold you back any longer. I mentioned it on Facebook and several wanted the recipe, so here you go!