Farro and chickpeas in a risotto-style pot sounds like something a meal-prep account would post, but this dish earns its keep through actual flavor. The farro absorbs the spiced chickpea curry and vegetable stock as it cooks, building a nutty, warming base. Cumin and cayenne are in there. Spinach goes in at the end, just long enough to wilt. It holds up well the next day, better than most grain dishes, which makes it a lunches you’re actually glad you made.
How to Make Farro and Chickpea Risotto
Half-cooking the farro before adding curry
Bring the farro and stock to a boil and cook for five to six minutes before adding the chickpea curry. Starting with just stock lets the farro absorb cleanly before the sauce goes in.
Let it rest off the heat
Cover the pot after removing from heat and leave it for five to six minutes. The farro finishes cooking from residual heat, and the texture firms up slightly rather than going sticky. 
Farro and Chickpea Risotto
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Hearty and flavorful, this vibrant farro risotto is packed with veggies and warming spices. A quick weeknight meal thats full of flavor.
Ingredients
- 1 cups (237 ml) chickpea curry
- 1/2 cups (118 ml) Farro
- 1 cups (237 ml) mixed vegetables
- 1/2 cups (118 ml) spinach leaves
- 2 teaspoons fresh coriander
- 3/4 cups (178 ml) low sodium vegetable stock
- 1 teaspoon light olive oil
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper
- Salt
- pepper
Instructions
- Mix the farro with the stock and bring to a boil.
- Once it’s half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, until most of the liquid has been absorbed by the farro. Once done, remove from heat, cover, and leave for another 5-6 minutes.
- Heat oil in a nonstick skillet.
- Add the cup of vegetables, along with the dry spices, and sauté for 1-2 minutes, until they just begin to brown.
- Stir in the cooked chickpea farro and stir again.
- Add the spinach leaves and sauté until they are wilted.
- Garnish with chopped coriander and serve hot.
Notes
- To ensure the farro cooks evenly, rinse it thoroughly before adding to the vegetable stock.
- For a creamier risotto, stir in a tablespoon of vegan butter or coconut cream at the end.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What type of farro works best here?
Semi-pearled farro is ideal because it cooks in about 15 to 20 minutes and still has a pleasant chew. Whole farro takes much longer and may need extra stock.
Can I use canned chickpeas instead of chickpea curry?
You can, but you will lose the saucy, spiced element. Drain a can of chickpeas, warm them in a little stock with cumin and turmeric, and use that as your base.
How do I keep the spinach from getting soggy?
Stir the spinach in right at the end, off the heat. The residual warmth wilts it just enough without overcooking it.
