Farro with Roasted Potato, Peppers & Chickpeas
Farro is one of my favorite grains; it has a nutty flavor; a chewy bite and a great base color. Farro sets the stage for the addition of seasonal ingredients, creating a colorful, flavorful vegan dish.
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Servings: 2 people
Ingredients
- 1/2 cup farro
- 1 whole bay leaf
- 1/2 cup apple cider
- salt
- 1 whole sweet potato
- 1 whole red bell pepper
- 7 ounces chickpeas
- 4 ounces tomatoes cherry or grape
- 1 whole avocado
- olive oil
- parsley finely chopped
Instructions
- In a small saucepan, bring farro, 1 cup water, apple cider, bay leaf and salt to a simmer. Simmer for about 30 minutes, until the farro is al dente.
- Cover a baking dish with a non-stick silicone baking mat or parchment paper. Preheat an over to 400 degrees F.
- Wash sweet potato and cut in cubes (no need to peel), wash red bell pepper and cut in half. Rinse chickpeas and dry. Place all three on the baking dish, do not mix; they may have different roasting times. Sprinkle olive oil on the sweet potatoes and mix. Do the same with the chickpeas. Place the bell pepper halves with the cut side down.
- Roast for about 20-30 minutes. The potatoes will be soft enough to eat, the bell peppers show a charred skin and need to be placed in a plastic bag to steam for about 10 minutes. The chickpeas have become crispy and need to be salted. Cool.
- Once the farro is cooked, drain (if necessary), discard bay leaf and cool.
- When all ingredients are cool or lukewarm if you prefer, mix farro with sweet potato, red bell pepper, halved cherry or grape tomatoes, cubes avocado, salt and pepper.
- At the last moment add chickpeas and chopped parsley and serve.
Nutrition
Calories: 379kcal | Carbohydrates: 75g | Protein: 14g | Fat: 3g | Sodium: 17mg | Fiber: 16g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
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