One ritual we often recommend at Food Revolution Network is keeping cooked whole grains on hand so they’re ready to use throughout the week. Having organic farro ready to go makes this dish easy to prepare. The result is a delicious, nutritious and flavorful dish that’s great for family dinner night, a festive gathering, or a dinner party for one so you have yummy leftovers all week long.
4cupsorganic farro, cooked (starting with 1 ¾ cups dry)
1 ½cupschickpeas (homemade or BPA-free canned, drained)
¼tspsalt (optional)
¼tspground black pepper (optional)
½cuphummus (or cashew cream, link in Chef’s Notes)
3cupsorganic spinach (chopped)
nutritional yeast (optional) to taste
crushed red pepper flakes (optional) to taste
Directions
1
Heat pepper, squash and tomato to a large stovetop pan on medium-high heat, stirring occasionally, and cook for 3–5 minutes, or until they start to soften.
2
Stir in the garlic and serrano pepper and cook for an additional 60 seconds.
3
Add the tomato paste, veggie broth, farro, and chickpeas. Bring to a boil then reduce heat to simmer and cook for 10 minutes, stirring occasionally. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan, but all of the vegetable broth should be absorbed after 10 minutes.
4
Stir in the hummus until combined with the tomato farro.
5
Stir in the spinach until tender.
6
Add salt to pepper to taste.
7
Top with nutritional yeast and crushed red pepper flakes, if desired
Chef's Notes
Substitutions Use any veggies you have on hand in place of the squash.
Substitute another leafy green of choice for the spinach.
Use jalapeño pepper in place of the serrano pepper.
Substitute wheat berries or barley for the farro.
Gluten-free Use quinoa, millet, or rice in place of the farro.
Prep Ahead Make the farro ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe or freeze for up to 3 months.
Make the Garlic Cashew Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
4cupsorganic farro, cooked (starting with 1 ¾ cups dry)
1 ½cupschickpeas (homemade or BPA-free canned, drained)
¼tspsalt (optional)
¼tspground black pepper (optional)
½cuphummus (or cashew cream, link in Chef’s Notes)
3cupsorganic spinach (chopped)
nutritional yeast (optional) to taste
crushed red pepper flakes (optional) to taste
Directions
1
Heat pepper, squash and tomato to a large stovetop pan on medium-high heat, stirring occasionally, and cook for 3–5 minutes, or until they start to soften.
2
Stir in the garlic and serrano pepper and cook for an additional 60 seconds.
3
Add the tomato paste, veggie broth, farro, and chickpeas. Bring to a boil then reduce heat to simmer and cook for 10 minutes, stirring occasionally. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan, but all of the vegetable broth should be absorbed after 10 minutes.
4
Stir in the hummus until combined with the tomato farro.
5
Stir in the spinach until tender.
6
Add salt to pepper to taste.
7
Top with nutritional yeast and crushed red pepper flakes, if desired
