Farro bowl with spiced chickpeas, vegetables and yogurt sauce

Method7 steps · about 30 min

1. 1

   Step 1: Cook the pearled farro (280 g) in plenty of boiling salted water for the time directed on its package, then drain and let cool slightly. Meanwhile, rinse the cooked chickpeas (400 g), add to a pan with their separate olive oil and season with chickpea salt and pepper.

   Uses 280 g pearled farro · 400 g cooked chickpeas · Extra virgin olive oil to taste · Fine salt to taste · Black pepper to taste · water for boiling farro · separate salt for farro cooking water

2. 2

   Step 2: Stir the turmeric (0.5 tsp), smoked paprika (1 tsp) and cumin (0.5 tsp) into the chickpeas.

   Uses 1 tsp smoked paprika · 0.5 tsp ground turmeric · 0.5 tsp ground cumin · 400 g rinsed cooked chickpeas added to hot oil with chickpea salt/pepper

3. 3

   Step 3: Brown the spiced chickpeas over medium-low heat for 5–6 minutes, stirring often. Meanwhile, peel the carrots (250 g) and cut into julienne strips, then add to the browned chickpeas.

   Uses 250 g carrots · chickpeas seasoned with paprika turmeric cumin

4. 4

   Step 4: Sauté the chickpeas and carrots together for about 5 minutes and transfer to a large bowl. Dice the precooked beetroot (400 g).

   Uses 400 g cooked beetroot · chickpeas browned 5–6 minutes and peeled julienne carrots added

5. 5

   Step 5: Heat the separate vegetable oil in the same pan, add the prepared cooked beetroot cubes and toss for about 2 minutes. Add to the chickpea/carrot bowl.

   Uses Extra virgin olive oil to taste · chickpea/carrot mixture cooked 5 minutes then placed in serving bowl · 400 g precooked beetroot cut into cubes

6. 6

   Step 6: Add the warm cooked farro to the vegetable bowl and mix. In another small bowl combine the Greek yogurt (200 g), lemon juice (20 g) and one spoonful of sauce oil (1), then season with the separate sauce salt and pepper.

   Uses 200 g Greek yogurt · 20 g lemon juice · 1 spoonful extra virgin olive oil · Fine salt to taste · Black pepper to taste · 280 g farro cooked according to package and drained · beetroot tossed 2 minutes in separate oil then combined with chickpeas/carrots

7. 7

   Step 7: Whisk the yogurt sauce until smooth, dress the farro/vegetable mixture to taste and mix well. Serve, or refrigerate until ready to take along.

   Uses cooked farro mixed with cooked vegetables and chickpeas · Greek yogurt whisked with 20 g lemon juice one spoonful oil and separate seasoning