Farro with Asparagus and Chickpeas

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Nice weather just inspires me to eat healthy – and it feels criminal not to make dishes with asparagus since it seems to be the first thing I see every time I walk in the grocery store.

This is an extremely fast and healthy side to make – the kids were accepting of it as long as they could just pluck the chickpeas out and eat those.  It’s a start.  But it is much better then those little people let on.  It can keep several days in the fridge so it is perfect to use as a side to a piece of broiled fish, or on its own with some salad greens folded in and topped with a dressing of lemon juice and olive oil.

Adding some feta and goat cheese is another incarnation of this I plan to make.  And don’t be shy with the lemon juice and salt – those two simple ingredients will really elevate this dish at the end.

farro asparagus chickpea big2 (1 of 1)

It is also a great base for other vegetables that pop up and need a home – I put some of the leftover honey mustard roasted carrots I made with the mac and cheese the other day in a bowl of this, added a dollop of hummus and it was a perfect little lunch.

farro asparagus chickpea carrots hummus big (1 of 1)

Farro with Asparagus and Chickpeas
Note- check the cooking instructions on your farro package. Some of them are quick cooking like what I used, but I have also purchased ones that require pre-soaking.
Ingredients
  • 1 cup farro rinsed in cold water
  • 2 cups water
  • 1 bunch of asparagus, ends cut off (bend one and where it snaps is where I cut all the others – line that one up with the uncut ones) peeled if thick ones – if thin, no need to peel. Cut into whatever size you prefer.
  • 1 can (BPA free) drained and rinsed chickpeas
  • juice of 1 lemon
  • drizzle olive oil
  • salt and pepper
Instructions
  1. Combine farro and 2 cups of water. Bring to a boil and lower to a hefty simmer for about 15-20 minutes. All the water should be absorbed – that is when it is done.
  2. Once it is cooked, turn off the heat add the asparagus on top of the cooked farro and put a lid on it. Check on it after 5 minutes – depending on thickness it may be steamed by then from the residual heat.
  3. Dump farro and asparagus in a bowl and add chickpeas, lemon,drizzle olive oil and salt and pepper.
  4. Serve warm or cold.

 

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