Curried Farro & Chickpeas

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  1 lb
• butter
  ½ tbsp
• chickpeas
  2 unit
• chili powder
  2 tsp
• cumin
  2 tsp
• curry powder
  2 tbsp
• farro
  1.5 c
• garam masala
  2 tsp
• garlic
  4 clove
• ginger
  1 thumb
• mushroom stock concentrate
  4 unit
• oil
• paper towels
• salt
  1 tsp, ½ tsp
• scallions
  4 unit
• sugar
  ½ tsp
• tomato paste
  2 unit
• water
  2 c, 2½ cups
• yogurt
  1/2 c

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. In a medium pot , combine half cup farro (1 cup for 4 servings; be sure to measure—we sent more), water (5 cups for 4 servings), and a big pinch of salt . Bring to a boil and cook until farro is tender, ⏱️ 25 minutes to ⏱️ 30 minutes . TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid evaporates before farro is done, add a splash of water.

   farro: 1.5 c, water: 2½ cups, salt: 1 tsp
2. 

   2

   Wash and dry produce. Drain and rinse chickpeas ; thoroughly pat dry with paper towels . Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1/3 tsp (1/2 tsp for 4 servings). Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens.

   chickpeas: 2 unit, paper towels, broccoli: 1 lb, ginger: 1 thumb, garlic: 4 clove, scallions: 4 unit
3. 

   3

   Toss chickpeas on one side of a baking sheet with a drizzle of oil , half of the curry powder (you'll use the rest in the next step), salt, and black pepper . Toss broccoli on the empty side with a drizzle of oil , salt, and pepper. Roast on middle rack until crispy and tender, ⏱️ 18 minutes to ⏱️ 20 minutes . (It's natural for the chickpeas to pop a bit while roasting.)

   oil, curry powder: 2 tbsp, black pepper: 1 tsp, oil
4. 

   4

   heat a drizzle of oil in a large pan over medium-high heat.fish Add already sliced scallion whites, minced ginger, minced garliccloves, and a big pinch of salt. Cook, stirring occasionally, until fragrant, ⏱️ 30 seconds . Add cumin , garam masala , chili powder , and remaining curry powder. Toast, stirring, until fragrant, ⏱️ 1 minute .

   oil, cumin: 2 tsp, garam masala: 2 tsp, chili powder: 2 tsp
5. 

   5

   Stir tomato paste , mushroom stock concentrate , water , sugar , and salt into the pan with aromatics. For 4 servings, use 4 cups water, 1 tsp sugar, and 1 tsp salt instead. Bring to a boil, then reduce heatto low. Simmer, stirring occasionally, until sauce has thickened and reduced by about half, ⏱️ 4 minutes to ⏱️ 6 minutes . Taste and season with salt if desired.

   tomato paste: 2 unit, mushroom stock concentrate: 4 unit, water: 2 c, sugar: ½ tsp, salt: ½ tsp
6. 

   6

   Remove pan from heat. Stir in butter (1 tbsp for 4 servings) until melted. Season with salt to taste. Divide curried farro between bowls. Top with chickpeas and broccoli in separate sections. Drizzle bowls with yogurt . Garnish with scallion greens and serve.

   butter: ½ tbsp, yogurt: 1/2 c