FARRO BOWL

FARRO BOWL

BY SOFIA TORRIENTEPHOTOS BY AMANDA HUANG

p re p 20 minutes c o o k 35 minutes m a ke s 4 servings

This curried-cumin chicken farro bowl is the weeknight meal that’s sustained me this quarter, and what’s even better is that it’s incredibly adaptable and meal-prep friendly. Slightly less popular than its other ancient grain counterparts, farro has a wonderful, earthy nuttiness and satisfying chew that make it a great base for one-bowl meals. Feel free to swap the spices or vegetables for whatever you have on hand in your pantry, but don’t skimp out on the cumin! Special thanks to Georgia and Maddie, my beloved flexitarian and vegetarian friends who taught me how to make these chickpeas.

GET

For the farro: 1 cup of farro; pearled or un pearled 2 qts of vegetable broth 1 tsp of kosher salt

For the carrots and celery: 1 bunch of spring carrots, 6-7 depending on their size, chopped into coins 1 head of celery hearts, chopped into half moons 1 tbsp curry powder 1/2 tsp garlic powder 1/2 tsp onion powder 2-3 tbsp olive oil Drizzle of hot honey Salt and black pepper to taste

For the broccoli rabe: 2 bunches of broccoli rabe, cut in half lengthwise 1 tbsp olive oil Salt and black pepper to taste

For the chickpeas and kale: 16 oz can of chickpeas, drained and rinsed 4 cups chopped kale ¼ cup olive oil, plus 1 tbsp 1 yellow onion, thinly sliced i nto half moons 4 garlic cloves, thinly sliced Juice of half a lemon 1 tbsp cumin powder 1 tsp coriander powder Crushed red pepper to taste Kosher salt to taste Black pepper to taste

Optional Toppings: Fried egg Toum Microgreens Roasted pepitas

DO

1. Preheat oven to 425 degrees F. Add salt to vegetable broth in a medium saucepan and bring to a boil over medium-high heat. In the meantime, wash and prep your veggies.

2. Cook farro according to package directions (boil for about 30 minutes uncovered until soft, then drain off cooking liquid).

3. Toss carrots and celery with olive oil, curry powder, garlic powder, onion powder, salt, and spread evenly onto a large rimmed baking sheet. Finish with a drizzle of hot honey and roast for about 20-25 minutes, until vegetables are browned and caramelized.

4. While the carrots and celery are roasting, prepare the chickpeas and kale. Heat ¼ cup olive oil in a large heavy-bottomed pan over medium heat. Once oil begins to sizzle, add in onions and cook until translucent (about 2 minutes). Mix in garlic and spices and toast until fragrant and golden brown (roughly another 2 minutes).

5. Add the drained, rinsed chickpeas and cook, stirring frequently, until soft (10-15 minutes). Add in kale, lemon juice, and 1 tbsp olive oil and wilt over medium-low heat until the rest of the bowl is ready to be assembled. Make sure to continue stirring in order to prevent any of the onions or spices from burning. 6. Once the carrots and celery are done, transfer to a bowl, turn broiler on to high, and spread the broccoli rabe out in an even layer on that same baking sheet. Toss with olive oil, salt, and pepper. Broil on the rack closest to the flame for about 7 minutes, or until vegetables are slightly charred around the edges.

7. Plate the bowls immediately, and feel free to add any additional toppings of your choice! Enjoy!