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Homemade Farro Chickpea Skillet with Tomatoes, Kale, Cardamom & Lime photo
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Farro Chickpea Skillet with Tomatoes, Kale, Cardamom & Lime

This Farro Chickpea Skillet is a vibrant and nutritious one-pan meal bursting with flavor!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Vegan
Keyword: Healthy, Meal Prep, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 1 cup plain vegan yogurt adds creaminess and a tangy flavor; can be used as a topping
  • 1 teaspoon lime zest provides a burst of citrus aroma and flavor
  • 1 tablespoon lime juice fresh lime juice brightens the dish
  • sea salt and ground black pepper for seasoning
  • 2 tablespoons olive oil for sautéing
  • 2 medium shallots small dice
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin offers warm, earthy notes
  • ground cardamom adds a unique, aromatic flavor
  • dried chili flakes for a hint of heat; adjust to taste
  • 1 tablespoon tomato paste intensifies the tomato flavor
  • 1 cup pearled farro provides a chewy texture and nutty taste
  • 1 cup cooked chickpeas drained and rinsed
  • 1 (28 oz) can crushed tomatoes provides moisture and flavor
  • 1 cup vegetable stock or water to cook the farro
  • 4 cups chopped kale lightly packed
  • 2 tablespoons chopped fresh dill plus extra (or cilantro/parsley)

Instructions

  • Start by dicing the shallots, mincing the garlic, and chopping the kale. Drain and rinse the chickpeas, and measure out the farro and spices.
  • In a large skillet, heat the olive oil over medium heat. Add the diced shallots and sauté for about 3-4 minutes until they are translucent. Then, add the minced garlic and continue to cook for another 1-2 minutes, until fragrant.
  • Stir in the ground cumin, ground cardamom, and dried chili flakes. Cook for about 1 minute to toast the spices.
  • Add the tomato paste to the skillet, stirring to combine it with the aromatics and spices. Cook for an additional 1-2 minutes.
  • Pour in the pearled farro, chickpeas, crushed tomatoes, and vegetable stock or water. Stir well and bring the mixture to a simmer. Season with sea salt and ground black pepper to taste. Reduce the heat to low, cover, and let it cook for about 25-30 minutes or until the farro is tender.
  • Once the farro is cooked, stir in the chopped kale, allowing it to wilt into the mixture. Cook for an additional 3-5 minutes until the kale is tender.
  • Remove the skillet from heat and stir in the lime juice, lime zest, and fresh dill. Taste and adjust seasoning as needed.
  • Serve the Farro Chickpea Skillet warm, topped with a dollop of plain vegan yogurt and extra fresh herbs if desired.

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Chopping Knife and Cutting Board
  • Canning Jar or Container

Notes

  • Customize the dish by adding your favorite vegetables or spices.
  • This dish stores well in the refrigerator for up to 4 days.
  • To freeze, portion into containers and store for up to 3 months.