Roasted Vegetable and Chickpea Farro

with Tomato Sauce

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vegan
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Instructions

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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.

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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.

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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.

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4 Toast pine nuts

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

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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 661 · Prot 27 · Carbs 122 · Fat 11

Gluten-Free

Dairy-Free

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 240 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Farro 150 Grams
Olive oil 1 Tbsp
Pine nuts 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

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 661 · Prot 27 · Carbs 122 · Fat 11

Gluten-Free

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

4 Toast pine nuts

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

photo

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

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 240 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Farro 150 Grams
Olive oil 1 Tbsp
Pine nuts 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
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