When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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
Save
Recipe from
thefirstmess.com

Farro Chickpea Skillet with Tomatoes & Kale

7 ratings
· 50 minutes · Vegetarian · Serves 4
thefirstmess
The First Mess | Vegan Dinner Recipes & Hearty Vegan Meals
114k followers
Ingredients
Produce
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
Condiments
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
Dairy
3/4 cup Yogurt, plain vegan
Liquids
1 cup Vegetable stock or water

More like this