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

Active: 40 min Total: 40 min
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!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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)

Nutrition Facts

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Prep

  1. 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)
  2. Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Parsnips - Prep as directed. (Can be done up to 3 days ahead).
  4. Potatoes - Prep as directed.
  5. 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.
  6. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add in farro and then butter mixture. Toss to mix and then season to taste with some salt and pepper.
  7. Toss vinaigrette with arugula.
  8. Enjoy farro and chickpea saute with roasted vegetables and arugula salad.

Nutrition Facts

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Reviews

Ratings

Original (76)
Gluten-free (5)
Paleo (9)
Vegetarian (11)

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!

By: Laura
Posted: Apr 15, 2019
Diet: Original
0 Helpful

Easy and yummy.

By: Lindsay
Posted: Feb 03, 2019
Diet: Vegetarian
0 Helpful

Phenomenal! Used halved breasts instead of thighs and mashed potatoes.

By: Amanda
Posted: Feb 01, 2019
Diet: Original
0 Helpful

Farro 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!

By: Angela
Posted: Jan 18, 2019
Diet: Vegetarian
0 Helpful

Replaced 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.

By: Eric
Posted: Jan 13, 2019
Diet: Original
0 Helpful

The honey lemon butter sauce was good, but I thought the turnips and potatoes were somewhat bland

By: Jenna
Posted: Jan 09, 2019
Diet: Original
0 Helpful