Cauliflower Chickpeas and Farro recipe
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Ingredients
- ¼ cup sliced almonds 1 tablespoon oil 1 large onion, chopped 1 clove garlic, minced 1 tablespoon garam masala 1 ½ cups Swanson® Chicken Broth ½ cup farro, rinsed 4 cups cauliflower florets 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained 1 teaspoon grated orange zest 1 tablespoon chopped fresh parsley
Nutrition Info
- 182.9 caloriescarbohydrate: 29.7 gcholesterol: 1.3 mgfat: 5.7 gfiber: 5 gprotein: 6.8 gsaturatedFat: 0.7 gservingSize: -sodium: 404.1 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Chickpeas and Farro
Directions
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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.
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.
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.
Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.