Chicky Farro Bowl

Step 1

For the Spiced Chickpeas, preheat oven to 400°F. Pat chickpeas dry with paper towels. Whisk oil, vinegar, Seasoning and salt in medium bowl. Add chickpeas, toss to coat. Spread chickpeas in single layer on large parchment-lined sheet pan.

Step 2

Roast 35 to 40 minutes or until crispy, stirring every 15 minutes. Set aside.

Step 3

Meanwhile for the Sunshine Farro, bring water to boil water in medium saucepan. Stir in farro. Remove from heat; let stand 30 minutes. Drain well. Set aside.

Step 4

Heat oil in large skillet on medium-high heat. Add mushrooms, onion, garlic, salt and Seasoning; cook and stir until vegetables are softened, about 5 minutes. Add farro. Gradually add stock, about 1/4 cup at a time, stirring constantly until liquid is absorbed by farro after each addition. Stir in peas and cook until heated through.

Step 5

Serve Sunshine Farro topped with Spiced Chickpeas. Add additional toppings, such as fresh pineapple or mango chunks, roasted veggies, halved cherry tomatoes or alfalfa sprouts.