---
title: Curried Farro & Chickpeas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/curried-farro-chickpeas-61c1e76ed0699c555135a926
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Milk, Wheat]
tags: [Veggie, Spicy, Calorie Smart, Grain Bowls]
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Bold, aromatic spices loved by many; adjust seasoning to taste.
  - theme: Ease of prep
    text: Sauce reduction and farro cooking may take longer than stated.
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Farro/curried-farro-chickpeas.avif"
---
@garam masala{1%tsp}
@chickpeas{15%oz}
@tomato paste{2%tbsp}
@broccoli{16%oz}
@cumin{1%tsp}
@curry powder{1%tbsp}
@yogurt{¼%cup}
@garlic{2%cloves}
@farro{½%cup}
@chili powder{1%tsp}
@mushroom stock concentrate{1%unit}
@scallions{2%stalks}
@ginger{⅓%tsp}
@salt{1%tsp}
@black pepper{½%tsp}
@olive oil{2%tbsp}
@sugar{½%tsp}
@butter{½%tbsp}
@water{4½%cup}

Adjust rack to middle position and preheat oven to 450°F. In a #medium pot{}, combine farro, 2½ cups water, and a big pinch of salt. Bring to a boil and cook until farro is tender, ~{25%minutes}. If excess liquid remains, drain it. If liquid evaporates early, add a splash of water.

Wash and dry all produce. Drain, rinse, and thoroughly pat chickpeas dry with paper towels. Cut broccoli florets into bite-size pieces. Peel and mince ginger and garlic. Trim and thinly slice scallions, separating whites from greens.

Toss chickpeas on one side of a #baking sheet{} with a drizzle of oil, half the curry powder, salt, and pepper. Toss broccoli on the empty side with a drizzle of oil, salt, and pepper. Roast until crispy and tender, ~{18%minutes}. The chickpeas may pop slightly while roasting.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add ginger, garlic, scallion whites, and a pinch of salt. Cook, stirring occasionally, until fragrant, ~{30%seconds}. Add cumin, garam masala, chili powder, and remaining curry powder. Toast, stirring constantly, until fragrant, ~{1%minute}.

Stir in tomato paste, mushroom stock concentrate, 2 cups water, sugar, and ½ tsp salt. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens and reduces by half, ~{4%minutes}. Taste and adjust seasoning. Add cooked farro to the pan and stir to combine.

Remove pan from heat. Stir in butter until melted. Season with salt to taste. Divide curried farro between bowls. Top with chickpeas and broccoli in separate sections. Drizzle with yogurt. Garnish with scallion greens and serve.