Cauliflower Chickpeas And Farro Recipes

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ROASTED CAULIFLOWER AND CHICKPEAS



Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CAULIFLOWER CHICKPEAS AND FARRO



Cauliflower Chickpeas and Farro image

This deliciously different dish features tender vegetables, rich nutty farro, mild chickpeas that are flavored with garlic, chicken broth and a hint of orange. It's a good-for-you combination that's ready in just 30 minutes.

Provided by Swanson®

Categories     Swanson®

Time 30m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 29.7 g, Cholesterol 1.3 mg, Fat 5.7 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 0.7 g, Sodium 404.1 mg, Sugar 3 g

CAULIFLOWER CHICKPEAS AND FARRO



Cauliflower Chickpeas and Farro image

This deliciously different dish features tender vegetables, rich nutty farro, mild chickpeas that are flavored with garlic, chicken broth and a hint of orange. It's a good-for-you combination that's ready in just 30 minutes.

Provided by Swanson®

Categories     Swanson®

Time 30m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 29.7 g, Cholesterol 1.3 mg, Fat 5.7 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 0.7 g, Sodium 404.1 mg, Sugar 3 g

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