Farro and Chickpeas in Honey Lemon Butter
and roasted potatoes and parsnips / arugula salad
Ingredients
- Parsnips - 2 , chopped
- Potatoes, russet - 2, peeled and chopped
- Oil, olive - 1 Tbsp + 1 Tbsp
- Thyme leaves - 1 tsp + 1 tsp
- Semi-pearled farro - 2/3 cup (make sure it says semi-pearled; otherwise it will take close to an hour to cook)
- Garlic - 2 cloves, minced
- Shallots - 1 bulb, minced
- Honey - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Lemon juice - 1 Tbsp
- Butter - 3 Tbsp
- Beans, garbanzo (14 oz / 397 g can) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 1/2 tsp
- Oil, olive - 2 Tbsp
- Arugula - 6 oz (or use your favorite salad greens)
Nutrition Facts
Prep
- Farro - Cook farro like you would pasta. Bring a pot of water to boil, salt, and then add farro. Farro should be al dente (tender but still chewy) in about 25 to 30 minutes. (Can be done up to 5 days ahead)
- Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Parsnips - Prep as directed. (Can be done up to 3 days ahead).
- Potatoes - Prep as directed.
- Make sauce - Combine garlic, shallots, honey (portion for farro / chickpeas), Dijon (portion for farro / chickpeas), lemon juice (portion for farro / chickpeas), and butter in a small microwave-safe bowl. Microwave for ~1 minute, until butter is melted.
- Beans - Drain and rinse.
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Make
- Heat oven to 400F / 204C degrees.
- Toss parsnips with first part of olive oil and first part of thyme leaves (portions for parsnips / potatoes) and spread out onto a sheet pan. Sprinkle generously with some salt and pepper. Roast in the top rack of your oven for 10 minutes to get them started before adding potatoes.
- Toss potatoes with second part of olive oil and second part of thyme leaves (portions for parsnips / potatoes) and season with some salt and pepper. Add to parsnips, stirring everything to combine. Return pan to oven and continue roasting until parsnips and potatoes are tender, 25 to 30 minutes more.
- While vegetables are roasting, whisk together lemon juice (portion for salad), Dijon (portion for salad), honey (portion for salad), and olive oil (portion for salad). Season to taste with salt and pepper and set aside.
- Next, heat a skillet over medium-high heat. Add cooking oil and then chickpeas to heated oil with a sprinkle of salt. Toss and saute until golden on the outside, 5 to 6 minutes.
- Add in farro and then butter mixture. Toss to mix and then season to taste with some salt and pepper.
- Toss vinaigrette with arugula.
- Enjoy farro and chickpea saute with roasted vegetables and arugula salad.
Nutrition Facts
Reviews
Ratings
48 reviews
Wow! So good! We made this for 12 guests and everyone was raving! Especially about the potatoes and parsnips but really everything was perfect. We did a combo of thighs and breasts and it turned out great. Will definitely make this one again for a regular night and for guests!
0 HelpfulFarro has become my favorite grain and I was excited to make it. It was certainly tasty, but somehow I messed up the roasting stage. The parsnips burned before the potatoes were finished. I might just make it with only parsnips the next time. And instead of serving the arugula salad on the side, I added the arugula to the grain bowl after reheating. Such a tasty, hearty lunch!
0 HelpfulReplaced parsnips and potatoes with carrots. All I can say is...WOW, that honey lemon butter sauce is amazing. It went very well with the chicken and carrots. The salad dressing was also very good.
0 HelpfulThe honey lemon butter sauce was good, but I thought the turnips and potatoes were somewhat bland
0 Helpful