I had everything to make this Vegetarian Farro Chickpea Stew from Stylish, Stealthy & Healthy yesterday and it has been raining all week.  The farro has been in my pantry for quite awhile, unopened and I was looking for inspiration. I tend to buy random grains and then wait until I see something that looks like a good fit. Yesterday morning I made some Irish Soda Bread and immediately thought of this recipe. I thought it was improper to eat only the bread as a meal, even though it was a weekend. Trying to keep up on eating green things at all meals, and yesterday was St. Patricks day so it couldn’t be a fully beige day.

Ended up I didn’t want to use my kale here so I used collard greens. Turned out perfect. The farro gave it a great texture, kind of like buckwheat honestly. The chickpeas didn’t get mushy and the flavours really popped. I didn’t measure the red pepper so it was a tad spicy, but in a good way. I really like cumin so I knew it would be a hit. Pretty excited I have leftovers, this will be perfect for lunches.

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