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This vegan farro chickpea skillet with tomatoes, kale, cardamom and lime is so flavourful, hearty, pantry-friendly, and it cooks up in 30 minutes. We top this one pot meal with a tangy vegan yogurt sauce that’s fragrant with lime zest and juice. This flavour combination is inspired by a recipe in one of my favourite Ottolenghi cookbooks, Flavour. Vegan Chickpea Recipes, Vegetarian Recipes, Vegan Meals, Healthy Food Blogs, Healthy Recipes, Fodmap Recipes, Delicious Recipes, Orzo Risotto, Recipes
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Farro Chickpea Skillet with Tomatoes & Kale

7 ratings
· 50 minutes · Vegetarian · Serves 4
The First Mess | Vegan Dinner Recipes & Hearty Vegan Meals
1 3/4 cups Chickpeas, cooked
1/2 tsp Chili flakes, dried
2 tbsp Dill, fresh
3 cloves Garlic
4 cups Kale, lightly packed
1/2 tsp Lime, zest
2 Shallots, medium small
1 28oz can Tomatoes
Canned Goods
1 tbsp Tomato paste
1 tbsp Lime juice
Pasta & Grains
1 cup Farro, pearled
Baking & Spices
1/2 tsp Cardamom, ground
2 Sea salt and ground black pepper
Oils & Vinegars
2 tbsp Olive oil
Nuts & Seeds
1 tsp Cumin, ground
3/4 cup Yogurt, plain vegan
1 cup Vegetable stock or water

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