Indian-Spiced Cauliflower with Chickpeas & Farro
This deliciously different dish features tender cauliflower, rich nutty farro and chickpeas that are flavored with garlic, chicken broth and a hint of orange. The toasted almonds add great texture to this good for you side that's ready in just 30 minutes.
serves
6
people
Ingredients
cost per recipe: $7.54
The price is determined by the national average.
-
1/4
cup sliced almonds
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1
tablespoon oil
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1
large onion, chopped (about 1 cup)
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1
clove garlic, minced
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1
tablespoon garam masala
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1 1/2
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
-
1/2
cup farro, rinsed
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4
cups cauliflower florets
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1
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
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1
teaspoon grated orange zest
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1
tablespoon chopped fresh parsley
How to Make It
Step 1
Toast the almonds in a 10-inch non-stick skillet over medium-high heat until lightly browned. Remove the almonds from the skillet and set aside.
Step 2
Heat the oil in the same skillet over medium-high heat. Add the onion, garlic and garam masala and cook for 2 minutes or until the onion is tender-crisp, stirring occasionally.
Step 3
Stir the broth and farro in the skillet and heat to a boil. Reduce the heat to medium and cook, covered, for 10 minutes. Stir the cauliflower and chickpeas in the skillet. Cover and cook for 5-10 minutes or until the farro is just tender and the cauliflower is tender-crisp.
Step 4
Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.
