Spiced Chickpea & Romanesco Grain Bowl



  • ½ cup Semi-Pearled Farro
  • 1 7.75 -Ounce Can Chickpeas
  • 1 head Romanesco Cauliflower
  • 1 Avocado
  • 6 oz Carrots
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Red Harissa Paste
  • ½ cup Plain Greek Yogurt
  • 2 oz Dried Medjool Dates
  • 1 Tbsp Dukkah Seasoning (Za’atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin, & Black Sesame Seeds)



1.Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; grate on the large side of a box grater. Pit and roughly chop the dates. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; drizzle with olive oil and season with salt and pepper.



2.Line a sheet pan with a layer of paper towels. Spread the chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the cauliflower florets to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until the cauliflower is tender when pierced with a fork and the chickpeas are golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.



3.While the cauliflower and chickpeas roast, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the grated carrots, chopped dates, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.



4.While the farro cooks, in a bowl, combine the yogurt, harissa paste, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted chickpeas and cauliflower and seasoned avocado. Drizzle with the harissa yogurt. Enjoy!


These hearty farro bowls highlight a favorite cool weather vegetable—romanesco cauliflower—roasted alongside chickpeas in a coating of fragrant dukkah seasoning, then finished with a drizzle of smoky harissa yogurt.


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