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Farro and Chickpea Saute
with roasted parsnips / balsamic vinaigrette / shaved almonds

Active: 40 min Total: 40 min
Farro, chickpeas, and plenty of fall vegetables combine to make this hearty saute. Toss everything in balsamic vinaigrette for a dish that is easy to pull together but delivers a great balance of flavors.
Smarts: If you prefer to roast the parsnips ahead of time, you can roast them up to 4 days ahead. Just fold them into the saute and cook until warmed through.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Farro and Chickpea Saute with Balsamic Vinaigrette:
  • Farro, semi-pearled / husked (uncooked) - 2/3 cup
  • Shallots - 2 cloves , diced
  • Kale, curly leaf - 4 oz , stems removed and leaves finely chopped
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Almonds, slivered or sliced - 1/4 cup
  • Yogurt, plain or Greek - 1/4 cup
Roasted Parsnips:
  • Parsnips - 1 lb , cubed
  • Foil - for baking
  • Oil, cooking - 1 Tbsp

Nutrition Facts

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Prep

  1. Cook farro - (Double if making Tuesday’s meal) Combine farro, water, and some salt in a saucepan (use a 4:1 water to farro ratio, as in 4 cups of water / 1 cup of uncooked farro). Bring to a boil and simmer covered for 25 to 30 minutes, until farro is al dente (i.e., tender but still chewy). (Can be done up to 5 days ahead)
  2. Shallots / Kale - (If prepping right before cooking, get oven heating / parsnips roasting before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Parsnips - Cube parsnips. (Can be done 1 day ahead)
  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 500F / 260C.
  2. When the oven is heated, spread parsnips out on a sheet pan and cover tightly with foil. Steam parsnips in the oven for 10 minutes to get them started cooking. (Watch this video for tips.)
  3. Remove parsnips from the oven and discard foil.
  4. Turn the oven’s heat down to 375F / 191C.
  5. Toss parsnips with cooking oil (portion for parsnips) and season with some salt. Return to oven and continue roasting, shaking the pan halfway through cooking, until parsnips are tender, 15 to 20 minutes.
  6. Once you’ve returned parsnips to the oven, heat a large saute pan or skillet with oil (portion for saute) over medium heat. Add shallots and saute until shallots are tender, ~1 minute.
  7. Add beans, kale, and farro (reserve half if doubled) to shallots and saute everything together until warmed through.
  8. Remove saute from heat and stir in vinaigrette and parsnips.
  9. Serve saute with almonds and yogurt on top. Enjoy!

Nutrition Facts

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