Roasted Vegetable and Chickpea Farro

Name: Roasted Vegetable and Chickpea Farro
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Large zucchini; 1 Pieces of Eggplant; 1 Pieces of Red pepper; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 260 Grams of Chickpeas; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Farro; 1 Tbsp of Olive oil; 20 Grams of Pine nuts; 400 Grams of Chopped tomatoes; 30 Grams of Tomato paste; 15 ML of Red vinegar; 20 ML of Maple syrup; 2 Grams of Chilli flakes; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh basil

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

Try Hello Chef Now

25 min

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

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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

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.

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.

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.