Farro and Chickpea Sautewith roasted parsnips / balsamic vinaigrette / shaved almonds
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.
- 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
- Parsnips - 1 lb, cubed
- Foil - for baking
- Oil, cooking - 1 Tbsp
- 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)
- 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)
- 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)
- Parsnips - Cube parsnips. (Can be done 1 day ahead)
- Beans - Drain and rinse.
- Heat oven to 500F / 260C.
- 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.)
- Remove parsnips from the oven and discard foil.
- Turn the oven’s heat down to 375F / 191C.
- 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.
- 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.
- Add beans, kale, and farro (reserve half if doubled) to shallots and saute everything together until warmed through.
- Remove saute from heat and stir in vinaigrette and parsnips.
- Serve saute with almonds and yogurt on top. Enjoy!
This meal has 37 reviews
This meal took me forever, but I loved it. The salad was particularly good.
I made this with chicken thighs instead of tilapia (we're not fish people). The pan sauce was really good, along with the flour/thyme seasoning on the chicken. I did think it was a little more complicated than necessary. I also probably doubled the kale/parsnips and I think my salad was a little under-seasoned as a result.
Too fussy. Sauce was too salty and not worth it. Didn't bother with the roasting, etc. Just tossed a simple spinach salad.
Really good. I used carrots instead of parsnips, so cut the cook time on those by half. My only complaint is that it didn't seem to make much. It was more like three servings than four.
Fish was good, I had a spinach salad on the side rather than doing the parsnips.
I have trouble finding parsnips so I roasted some broccoli and carrots. We loved the sauce!