Roasted Vegetable and Chickpea Farro

with Tomato Sauce
Farro is a grain made from different wheat species. We love it for its nutty texture and slight retro feel.
186 Reviews
Cals 678 · Prot 25 · Carbs 120 · Fat 12
Vegan
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25 min
Roasted Vegetable and Chickpea Farro
Farro is a grain made from different wheat species. We love it for its nutty texture and slight retro feel.
186 Reviews
Cals 678 · Prot 25 · Carbs 120 · Fat 12
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Vegetable farro
Large zucchini
1 Piece
Eggplant
1 Piece
Red pepper
1 Piece
Red onion
1 Piece
Garlic cloves
2 Pieces
Chickpeas
260 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Farro 10*
150 Grams
Olive oil
1 Tbsp
Pine nuts 2*
20 Grams
Sauce
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Red vinegar
15 ML
Maple syrup
20 ML
Chilli flakes
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Fresh basil
15 Grams

Allergens

*10 Wheat, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2839 / 678
Fats (g) 12.2
of which saturated (g) 0.7
Carbohydrates (g) 120
of which sugars (g) 36.2
Fibers (g) 30.2
Proteins (g) 25.3
Salt (g) 1.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast vegetables

1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Rinse the zucchini, eggplant and red pepper and chop them finely. Peel and slice the onion. Peel and mince the garlic. Add the vegetables and the drained chickpeas to a lined baking tray. Drizzle with olive oil, season with salt and pepper and roast for 30 min. If the tray is looking crowded, use two.
Boil farro

2 Boil farro

Bring a pot of salted water to the boil. Once boiling, add the farro. Cook for 20-25 min until tender. Once tender, drain, fluff with fork and drizzle with olive oil.
Simmer

3 Simmer

Meanwhile, heat a pan over a medium heat and add the chopped tomatoes, tomato paste, red vinegar, maple syrup, chilli flakes, salt and pepper. Once boiling, reduce the heat to low and cook, covered, for 10 min.
Toast pine nuts

4 Toast pine nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.
Serve

5 Serve

Toss the roasted vegetables and pine nuts with the farro. Divide among plates. Top with the tomato sauce and garnish with fresh basil leaves.
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