Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup Frozen carrots; 1 clove Garlic; 1 can Garbanzo beans (14 oz / 397 g can), rinsed and drained; 1 Egg; 1 tsp Cumin; 1 tsp Coriander; 3 Tbsp Cooking oil; 3 Tbsp French vinaigrette ((Ingredients listed separately)); 1/2 bulb Shallot, diced; 1 Tbsp Dijon mustard; 1 1/2 Tbsp Honey; 4 Tbsp Sherry or red wine vinegar; 6 Tbsp Salad oil ((Mild oils like olive, grapeseed, and avocado work well)); 1 1/3 cups Farro (semi-pearled), uncooked ((Enough for two nights)); 2 cloves Garlic, minced; 1 bunch Chard, leaves peeled, stems chopped; 1 Tbsp Cooking oil; 2 oz Goat cheese (opt); 1/2 Lemon, juice of

Active: 25 min Total: 1 hr

Original

Dependency

Cuisines

American

Ingredients

Metric

Servings:

Grilled Chicken:

Frozen carrots - 1 cup
Garlic - 1 clove
Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained
Egg - 1
Cumin - 1 tsp
Coriander - 1 tsp
Cooking oil - 3 Tbsp
French vinaigrette - 3 Tbsp ((Ingredients listed separately))

French Vinaigrette (for two nights):

Shallot - 1/2 bulb , diced
Dijon mustard - 1 Tbsp
Honey - 1 1/2 Tbsp
Sherry or red wine vinegar - 4 Tbsp
Salad oil - 6 Tbsp ((Mild oils like olive, grapeseed, and avocado work well))

Sauteed Chard and Farro:

Farro (semi-pearled) - 1 1/3 cups , uncooked ((Enough for two nights))
Garlic - 2 cloves , minced
Chard - 1 bunch , leaves peeled, stems chopped
Cooking oil - 1 Tbsp
Goat cheese (opt) - 2 oz
Lemon - 1/2 , juice of

Prep

Make vinaigrette: This makes enough for tomorrow’s dinner. Dice shallots. Whisk with Dijon, honey, vinegar, and oil. Reserve half for tomorrow’s dinner. (Can be done 3 days ahead)
Farro - This makes enough for tomorrow night. Bring a big pot of water to boil. Salt and add farro. Cook for 25 to 30 minutes, until tender but still chewy. Reserve half for tomorrow’s dinner. (Can be done up to 5 days ahead)
Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)

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Make

Microwave carrots for 45 to 60 seconds. Place garlic, chickpeas, carrots, egg, cumin, and coriander in a food processor. Pulse until you get a rough paste. If it looks too wet to work with add a tablespoon or two of flour (not listed in ingredients). Form into 2 ½ wide patties - smaller patties will make flipping easier.
Heat a skillet over medium-high heat (You can also heat up skillet on your grill. It takes a bit longer to heat up the pan, but it can be done). Add first part of cooking oil and then patties. Cook ~3 minutes on both sides. Remove from pan and set aside.
Return skillet back to the burner. Add oil for chard and then chard stems and garlic. Saute until stems are softened, ~3 minutes. Add chard leaves to the pan, as much as can fit. Saute until wilted and add more as room is made in the pan.
Fold farro into chard leaves. Finish with goat cheese, lemon juice and season to taste with salt and pepper. If desired, you can give your saute a drizzle of good olive oil (not listed in ingredient list).
Drizzle vinaigrette over chickpea patties. Enjoy over chard and farro.

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