Farro and Chickpeas in Honey Lemon Butter
and roasted potatoes and parsnips / arugula salad

Name: Farro and Chickpeas in Honey Lemon Butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Parsnips, chopped; 2 Potatoes, russet, peeled and chopped; 1 Tbsp + 1 Tbsp Oil, olive; 1 tsp + 1 tsp Thyme leaves; 2/3 cup Semi-pearled farro (make sure it says semi-pearled; otherwise it will take close to an hour to cook); 2 cloves Garlic, minced; 1 bulb Shallots, minced; 2 Tbsp Honey; 1 tsp Mustard, Dijon; 1 Tbsp Lemon juice; 3 Tbsp Butter; 1 can Beans, garbanzo (14 oz / 397 g can), drained and rinsed; 1 Tbsp Oil, cooking; 1 Tbsp Lemon juice; 1 tsp Mustard, Dijon; 1 1/2 tsp Honey; 2 Tbsp Oil, olive; 6 oz Arugula (or use your favorite salad greens)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Farro and Chickpeas in Honey Lemon Butter

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!

Ingredients

Metric

Servings:

Roasted Potatoes and Parsnips:

Parsnips - 2 , chopped
Potatoes, russet - 2 , peeled and chopped
Oil, olive - 1 Tbsp + 1 Tbsp
Thyme leaves - 1 tsp + 1 tsp

Farro and Chickpeas in Honey Lemon Butter:

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

Arugula Salad:

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)

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.

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