By Jane Henderson
If you are anything like me, you have experienced the full range of feelings when you step into the kitchen over the last nine months. There has been much fun and excitement, but also periods of exhaustion and tire. This recipe is very adjustable and will meet you wherever you are! I often head to the market with the goal of buying the freshest, most seasonable produce on the shelves. I never quite know what will be there. This recipe would work just as well with roasted beets, sweet potatoes, carrots, cauliflower or any other veggie that you could cut up and roast!
I love the combination of the creamy, caramelized, slightly sweet butternut squash (a winter superfood), the earthy mushrooms, and the seasoned chickpeas which give it a little kick. The farro, which is an ancient grain is chewy and nutty. It has lots of fiber and protein and nutrients like magnesium and zinc, but you can certainly substitute with quinoa or another grain. You could also substitute the chickpeas with cannellini or another bean. The beans offer protein, but if you prefer meat, you could definitely replace the beans with chicken (cube, season with the same seasoning as the chickpeas and sauté in a little olive oil in a pan—make sure to cook thoroughly). The optional chili-crisp is a new discovery for me and it is so delicious. If you can’t find it you could use chili oil or your favorite hot sauce. Have fun and you can’t really mess up.
Farro with Spiced Chickpeas, Mushrooms and Squash over Herbed Lemony Greens
Serves 2–4 as a main, depending on how hungry you are
Ingredients
- 1 ½ cup farro
- 12-16 Mushrooms—I used a combination of shitake and crimini (white mushrooms work well too) cut in half or quarters depending on size
- 1 can chickpeas, drained and dried on a towel
- Cubed butternut squash—½ squash depending on size
- Crushed garlic—1 clove
- Lemon zest or 1–2 lemons—peel lemon with vegetable peeler and the chop finely-divide in half
- Lemon juice—1–2 lemons (zest first and then cut in half to squeeze juice)—divide in half
- Olive oil
- Balsamic vinegar—about 1 tbs.
- S & P
- Chopped parsley—about ¼–½ cups
- Chopped dill, cilantro or combination of other herbs—about ½–1 cup
- Dried rosemary—1 tsp
- Oregano—1 tsp
- Red chili flakes to taste
- Mixed greens or arugula, watercress or chopped kale, or any favorite greens
- Freshly grated parmesan (optional)
- Chili crisp (optional, but really special!)
Steps
- Preheat oven to 425°
- Cover farro with water and a large pinch of salt. Boil until tender/al dente usually between 10–20 minutes (taste along the way—depends on the kind of farro, but they all work). When done drain off any excess water and place in a bowl. Mix in lemon juice, chopped parsley and lemon zest
- Prepare three baking sheets—line with parchment paper (you can put foil under the parchment for easy clean-up).
- Place towel-dried chickpeas on a baking sheet and drizzle with olive oil, sprinkle on oregano, chili flakes, crushed rosemary, lemon zest, crushed garlic S & P. Mix with hands to cover chickpeas.
- Place cubed butternut squash on baking sheet and drizzle with S & P and toss to cover squash.
- Place mushrooms on baking sheet and drizzle with olive oil, balsamic, S & P
- Roast chickpeas and veggies in oven for about 30 minutes, or until done, tossing mid-way through. Chickpeas and mushrooms may be done before the squash.
- Gently mix chickpeas, squash and mushrooms with the farro.
- Mix greens with dill or other herbs. Drizzle with olive oil, lemon juice S & P.
- To serve: Place greens on plate or bowl and put farro mix on top. Grate parmesan on top and a dollop of chili crisp. Can be served hot or at room temperature.
