Cauliflower Chickpeas and Farro recipe

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Ingredients

¼ cup sliced almonds
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 tablespoon garam masala
1 ½ cups Swanson® Chicken Broth
½ cup farro, rinsed
4 cups cauliflower florets
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 teaspoon grated orange zest
1 tablespoon chopped fresh parsley

Nutrition Info

182.9 calories
carbohydrate: 29.7 g
cholesterol: 1.3 mg
fat: 5.7 g
fiber: 5 g
protein: 6.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 404.1 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toast the almonds in a 10-inch non-stick skillet over medium-high heat until lightly browned. Remove the almonds from the skillet and set aside.

  2. Heat the oil in the same skillet over medium-high heat. Add the onion, garlic and garam masala and cook for 2 minutes or until the onion is tender-crisp, stirring occasionally.

  3. Stir the broth and farro in the skillet and heat to a boil. Reduce the heat to medium and cook, covered, for 10 minutes. Stir the cauliflower and chickpeas in the skillet. Cover and cook for 5-10 minutes or until the farro is just tender and the cauliflower is tender-crisp.

  4. Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.

Recipe Yield

6 servings

Recipe Note

This deliciously different dish features tender vegetables, rich nutty farro, mild chickpeas that are flavored with garlic, chicken broth and a hint of orange. It's a good-for-you combination that's ready in just 30 minutes.

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