This colorful dish is filling. Mix it up with your favorite vegetables and spices.
By Shuchi Mittal
Wholesome yet flavorful, and a colorful sight.
Mix & match your veggies, have some fun!
With hints of spice, it craves the hunger
Ah! a warm welcome, on this day of thunder.”
Farro and Chickpea Risotto
Description
This colorful dish is filling. Mix it up with your favorite vegetables and spices.
Ingredients
Scale
- 1 cup chickpea curry (If you choose not to make yourself, leftovers from your favorite Indian take-out will do as well)
- 1/2 cup Farro, thoroughly rinsed
- 1 cup mixed vegetables (I used carrots, asparagus & red radish)
- 1/2 cup spinach leaves, washed and roughly chopped
- 2 teaspoons fresh coriander, finely chopped (for garnish)
- 3/4 cup low sodium vegetable stock (chicken/beef stock can be used as well)
- 1 teaspoon light olive oil
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper
- Salt, pepper to taste
Instructions
- Mix the Farro with the stock and bring to 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, till most of the liquid has been absorbed by the Farro. Once done, remove from heat, cover and leave for another 5-6 minutes.
- In the meantime, heat oil in a non stick skillet. Add the cup of veggies, along with the dry spices and saute for a quick 1-2 minutes, till they just begin to brown.
- Stir in the chickpea Farro cooked earlier and give it another quick stir.
- Finally add the spinach leaves and saute till they’re just wilted.
- Garnish with chopped coriander and enjoy hot.
- Category: Main
- Cuisine: Indian
