farro bowl

Spiced in McCormick&reg; All Purpose Sunshine Seasoning and roasted until crisp, addictively crispy chickpeas bring a punch of flavor and heartiness to this homemade farro bowl. Top with colorful, fresh ingredients like pineapple or mango chunks, roasted veggies and halved cherry tomatoes. How much? That&rsquo;s your business. Created in partnership with Tabitha Brown.

Chicky Farro Bowl

(15 oz) chickpeas

olive oil

tbsps cider vinegar

tbsp sunshine all purpose seasoning

tsp sea salt grinder

water

farro

(8 oz) white mushrooms

onion

garlic

tsps sunshine all purpose seasoning

unsalted vegetable stock

peas

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. 

A simple Italian recipe featuring chewy farro, spicy garlic chickpeas, roasted tomatoes, shaved fennel, olives and a lemon-mustard vinaigrette.

Zesty Italian Farro Bowl

(15-oz) chickpeas (drained and rinsed)

garlic powder

paprika

salt

cayenne

lemon

farro (or wheat berries)

cherry tomatoes

black pepper (freshly ground to taste)

fennel (shaved)

pepperoncini

olives (optional)

parsley (for garnish)

feta (for garnish)

shallot (small) (sliced)

lemon (juiced)

dijon mustard

honey

salt + pepper (to taste)

Cook farro. Combine farro with 3 cups of water. Bring to a boil and let simmer for about 30 minutes or until farro is tender and chewy. Preheat oven to 425 degrees F.

Roast chickpeas. In a medium bowl, combine chickpeas, olive oil, salt and pepper. Transfer to a lined baking sheet and roast for 15 minutes. After roasting, toss the chickpeas with lemon zest and set aside.

Roast tomatoes. Add tomatoes to the bowl you used to season the chickpeas. Add olive oil, salt and pepper. Remove the chickpeas from the oven and add the tomatoes to the same pan. Roast both chickpeas and tomatoes for 15 minutes.

Prepare dressing. In a small bowl or jar, combine shallots, lemon juice, Dijon mustard, honey, and olive oil. Whisk or shake to combine. Season with salt and pepper.

Assemble: Divide farro, crispy chickpeas and tomatoes between four bowls. Add shaved fennel, pepperoncini and olives. Top with the lemon-mustard vinaigrette and garnish with chopped parsley and feta. Enjoy!

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Chicky Farro Bowl

Zesty Italian Farro Bowl

Top 2 farro bowl recipes from across the web

The most viewed farro bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicky Farro Bowl

Zesty Italian Farro Bowl

The most viewed farro bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine