Grains, legumes and vegetables, oh my! Our newest entree, Roasted Farro with Chickpeas and Vegetables, is a real who’s who of plant-based food. If you’re unfamiliar with farro, this is a fantastic introduction to the ancient grain.
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A form of wheat that has been around for centuries and is popular in Italy, farro is nutty, chewy and satisfying (while containing an abundance of vitamins, minerals and fiber).
Farro comes in whole, semi-beaded, and pearled varieties, although the pearled variety is most widely available in the United States. (Check labels as different varieties require different cooking times and instructions.)
Chickpeas, grape tomatoes, asparagus, yellow peppers and red onion add a rainbow of satisfying flavor and texture. The cumin, paprika, cayenne pepper and lemon – small in quantity but strong in taste – make this dish unforgettable.
1 1/2 cups cooked farro
15-ounce can (salt-free) chickpeas, drained and rinsed
1 cup grape tomatoes
1 pound asparagus, cut into 1-inch pieces
1 yellow bell pepper, cored and sliced
1 medium red onion, cut into 8 wedges
3 tablespoons extra virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup fresh coriander leaves
- Heat the oven to 450 F.
- On a large rimmed baking sheet, combine the farro, chickpeas, tomatoes, asparagus, bell pepper, and onion.
- In a small bowl, whisk together the oil, paprika, cumin, salt, and pepper. Grate the zest of the lemon and stir in. Drizzle over the farro mixture and stir until well coated. Spread in an even layer.
- Roast until vegetables are tender and slightly charred, 20 to 25 minutes.
- Divide among bowls and garnish with the coriander. Cut the lemon into wedges and serve on the side.
Nutritional value (per serving)
Makes 4 servings
Total fat: 12 g
Saturated fat: 2 g
Protein: 14 g
Carbohydrates: 61 g
Dietary fiber: 6 g
Sugar: 6 grams
Added sugar: 0 g
† Developed by Sara Quessenberry for Cleveland Clinic Wellness†