Curried Farro & Chickpeas

🥘 Ingredients

• black pepper
  ½ tsp
• broccoli
  1 lb
• butter
  ½ tbsp
• chickpeas
  15 oz
• chili powder
  1 tsp
• cumin
  1 tsp
• curry powder
  1 tbsp
• farro
  ½ cup
• garam masala
  1 tsp
• garlic
  2 cloves
• ginger
  ⅓ tsp
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• sugar
  ½ tsp
• tomato paste
  2 tbsp
• water
  4½ cup
• yogurt
  ¼ cup

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   garam masala chickpeas tomato paste broccoli cumin curry powder yogurt garlic farro chili powder mushroom stock concentrate scallions ginger salt black pepper olive oil sugar butter water

   garam masala: 1 tsp, chickpeas: 15 oz, tomato paste: 2 tbsp, broccoli: 1 lb, 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
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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 .
6. 

   6

   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.
7. 7

   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.