Farro is a grain made from different wheat species. We love it for its nutty texture and slight retro feel.
47 Reviews
Cals 740 · Prot 29 · Carbs 131 · Fat 12
Vegan
25 min
Farro is a grain made from different wheat species. We love it for its nutty texture and slight retro feel.
47 Reviews
Cals 740 · Prot 29 · Carbs 131 · Fat 12
Vegan
Ingredients
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
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)
3096 / 740
Fats (g)
12.1
of which saturated (g)
0.7
Carbohydrates (g)
131
of which sugars (g)
32.5
Fibers (g)
31.1
Proteins (g)
28.8
Salt (g)
1.7
*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.
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 tomatosauce and garnish with fresh basil leaves.