Roasted Vegetable and Chickpea Farro
with Tomato Sauce
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.
4 Toast pine nuts
Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.
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.
Tips for fussy eaters
Blend the vegetables until they resemble a sauce. Serve over the farro!
Pro tip
Farro can be used as a substitute for rice or pasta. Mix it with pesto or your favourite vegan cheese...yum!
Farro is a grain made from different wheat species. We love it for its nutty texture and slight retro feel.
Cooking Time: 25 min
Cals 865 · Prot 38 · Carbs 156 · Fat 14
Gluten-Free
Dairy-Free
Ingredients
Vegetable farro
Sauce
To serve
Farro is a grain made from different wheat species. We love it for its nutty texture and slight retro feel.
Cooking Time: 25 min
Cals 865 · Prot 38 · Carbs 156 · Fat 14
Gluten-Free
Dairy-Free
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.
4 Toast pine nuts
Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.
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.
Tips for fussy eaters
Blend the vegetables until they resemble a sauce. Serve over the farro!
Pro tip
Farro can be used as a substitute for rice or pasta. Mix it with pesto or your favourite vegan cheese...yum!
Ingredients
Vegetable farro
Sauce
To serve
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