- 1/4 cup sliced almonds
- 1 tablespoon oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 tablespoon garam masala
- 1 1/2 cups Swanson® Chicken Broth
- 1/2 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
- 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.
- 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.
- 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.
- Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.
04/12/2018
recipepes.com
Cauliflower Chickpeas and Farro, recipe
PT15M
PT1H
5
455 calories
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