Simple Chickpea and Cauliflower Stew with Farro
Ingredients
- 1 cup farro
- 1 small yellow onion
- 3 garlic cloves
- 1 medium carrot
- vegetable broth or olive oil
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 2 cups vegetable broth
- 15-ounce can diced tomatoes
- 1 head cauliflower
- 2 cups cooked chickpeas
- salt and pepper to taste
- fresh lemon juice
- chopped parsley
Preparation
Make 1 cup farro following packet directions.
Cook the onion, garlic, and carrot in a little vegetable broth or olive oil until the onion is softened, adding more broth as needed.
Stir in the cumin, cinnamon, paprika, and cayenne, and cook for another two minutes.
Add 2 cups vegetable broth, the diced tomatoes, cauliflower florets, and cooked chickpeas.
Bring to a boil, then reduce heat and simmer until the cauliflower is just fork tender, adding more vegetable broth as needed or desired.
Remove from heat.
Season with salt and pepper to taste.
Serve with a squeeze of fresh lemon juice, chopped parsley, and the farro or another grain of choice.
