Our Cook Smarts community loves this honey lemon butter and it's been a favorite since 2014. We pour it over chickpea and farro saute and serve it with roasted potatoes and parsnips and a bright arugula salad - this is the perfect meal for a chilly day at home and dressed up enough for dinnertime guests, too!
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).
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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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.