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Farro Chickpea Frying Pan with Tomatoes, Kale, Cardamom & Lime

This vegan farro chickpea frying pan with tomatoes, kale, cardamom and lime is so flavourful, hearty, pantry-friendly, and it formulate in thirty minutes. We top this one pot meal with an appetizing vegan yogurt sauce that’s aromatic with lime passion and juice. This flavour mix is influenced by a dish in among my preferred Ottolenghi cookbooks, Flavour.

An overhead shot of a farro, chickpea and tomato stew in a grey-ish white bowl. The stew is served with a dollop of bright white yogurt sauce on top, chopped dill, and roasted kalettes to the side. An overhead shot of ingredients used for a farro chickpea skillet dinner with kale and spices. An up close, overhead shot of a hand pouring a bowl of spices into a pan with sautéed shallots.

We enjoy a company pivot far from those holiday-ish food feels! This basic vegan one pot meal has a lot flavour going on. It’s tasty, a bit smoky from fire-roasted tomatoes, spicy, nutty from the farro, velvety and aromatic from the lime yogurt sauce. The cardamom brings a citrusy, pine-y, and somewhat minty note that is unforeseen therefore tasty.

I initially attempted integrating cardamom with tomatoes, garlic, and lime in an Ottolenghi dish from the cookbook Flavour, and I have not recalled given that! It stays among my preferred mixes when I’m cooking for others due to the fact that it recognizes, however with a little twist.

Some pointers for making this farro chickpea frying pan:

I utilize pearled farro here (this one) due to the fact that it assists this dish come together rapidly. If you have semi-pearled farro, increase your cooking time to thirty minutes. You might likewise wish to include a couple of additional splashes of water towards completion of the cooking procedure. If you just have entire farro on hand, I would attempt soaking it in water over night and draining pipes prior to making this dish.
For a gluten-free variation of this dish, I would suggest attempting quinoa or millet. If utilizing millet, your cook time will likely need to increase to 25 minutes. Neither of these grains have the very same chew aspect as farro, however they will still be delicious and hearty in this meal.
For vegan yogurt, I suggest a coconut milk-based alternative that is thick and tasty. My preferred today is by Canadian brand name Yoggu.

I suggest serving this frying pan with an easy side of roasted veg of your option. In these images, you’ll see that I served some crispy roasted kalettes (a brand-new favorite for us!). Other alternatives that would be terrific: roasted broccoli, wedges of butternut/honeynut squash, or cauliflower florets.

Fans of this dish may likewise like my Creamy Vegan Orzo Risotto with Butternut Squash and Miso Mustard Brussels Sprouts, this Smoky Chickpea, Cabbage & Kale Soup with Lentils, or my Braised Harissa Eggplant with Chickpeas.

An overhead shot of a hand using a wooden spoon to stir up grains of farro in spices within a pan. An overhead shot of vegan lime yogurt sauce ingredients in a brown bowl, before mixing together. An overhead shot of a hand adding chopped kale to a farro chickpea skillet with tomatoes. The mixture is steaming. An up close, overhead shot of a farro chickpea skillet with tomatoes and kale.

Farro Chickpea Frying Pan with Tomatoes, Kale, Cardamom & Lime

PREPARATION TIME 20 minutes COOK TIME 30 minutes OVERALL TIME 50 minutes

Course Main Dish, Side Meal Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Components

Lime Yogurt Sauce

3/4 cup plain vegan yogurt ( see notes)
1/2 teaspoon lime passion
1 tablespoon lime juice
sea salt and ground black pepper, to taste

Farro Chickpea Frying Pan

2 tablespoons olive oil
2 medium shallots, little dice
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon dried chili flakes, or to taste
1 tablespoon tomato paste
1 cup pearled farro
1 3/4 cups prepared chickpeas drained pipes and washed
1 28oz can crushed tomatoes ( I utilized fire roasted here)
1 cup veggie stock or water
sea salt and ground black pepper, to taste
4 cups sliced kale ( gently loaded)
2 tablespoons sliced fresh dill, plus additional ( or cilantro/parsley)

Directions

Make the lime yogurt sauce. In a little bowl, integrate the vegan yogurt, lime passion, lime juice, salt, and pepper. Stir to integrate. Set the sauce aside in the refrigerator.
Heat a big frying pan with straight sides over medium heat. Gather the olive oil and swirl it around. Include the shallots and sauté for 6-7 minutes, or till clear and rather soft. If they start to brown, lower the heat.
Include the garlic, ground cumin, cardamom, and chili flakes to the frying pan and stir. Prepare till spices are extremely aromatic, about 2 minutes.
Include the tomato paste to the frying pan and stir. Prepare out the raw tomato paste flavour for about a minute, stirring continuously.
Include the farro to the frying pan and stir to coat in the spices and oil. Then, include the chickpeas, crushed tomatoes, veggie stock, and some salt and pepper. Stir to integrate and give a boil.
When boiling, lower the heat to a simmer and location a cover on top of the frying pan– somewhat askew so that some steam can get away. Prepare the farro chickpea frying pan for 15 minutes, or till farro hurts and excess liquid has actually been soaked up. While it simmers away, check in regularly and provide whatever a stir.
Once the farro is prepared, include the kale to the frying pan and stir. Location the cover back on and cook till kale is wilted, about 2-3 minutes. Stir in the sliced fresh dill.
Provide the farro and chickpeas a taste and change the spices if required. Serve the farro chickpea frying pan with the lime yogurt sauce and additional sliced fresh dill.

Notes

I utilize pearled farro here (this one) due to the fact that it assists this dish come together rapidly. If you have semi-pearled farro, increase your cooking time to thirty minutes. You might likewise wish to include a couple of additional splashes of water towards completion of the cooking procedure. If you just have entire farro on hand, I suggest soaking it over night and draining pipes prior to making this dish.
For a gluten-free variation of this, I would suggest attempting quinoa or millet. If utilizing millet, your cook time will likely need to increase to 25 minutes. Neither of these grains have the very same chew aspect as farro, however they will still be delicious and hearty in this meal.
You might utilize any sliced greens that you like here.
For vegan yogurt, I suggest a coconut milk-based alternative that is thick and tasty. My preferred today is by Canadian brand name Yoggu.
I utilized a 12-inch braiser-style pot in these images and it worked well!
I like to serve this with an easy side of roasted veg. In the images here, I did crispy roasted kalettes, however broccoli, pieces of butternut squash, or cauliflower would all be terrific.

An overhead shot of a farro, chickpea and tomato stew in a grey-ish white bowl. The stew is served with a dollop of bright white yogurt sauce on top, chopped dill, and roasted kalettes to the side. Published in fall, velvety, main dish, nut complimentary, refined sugar-free, side meal, sour, spicy, spring, summertime, vegan, winter season Program Conceal 11 remarks

Nicole Becker
I am absolutely making this tonight or tomorrow!! I have chickpeas in the refrigerator that require consuming, and was questioning what I must finish with them. I have not attempted the cardomom/tomato combination yet, however I currently understand I will enjoy it. I have Jerusalem, however have actually been wishing to get Flavour for a while now, so possibly it’ll be the next cookbook I get! The brand-new Test Kitchen area, Rack Love one looks enjoyable too. Thanks for all your incredible dishes Laura! Reply
- Nicole Becker
  Likewise, where did you purchase kalettes?? I need to be living under a rock due to the fact that I have not become aware of them or seen them however I simply read they were fashionable in 2015, lol. I’m on the east coast in Canada and have not seen them, however possibly it’s even if I wasn’t looking;-RRB- Reply
  - Laura
    Hi There Nicole! I have actually just seen kalettes at my regional Costco. No one else appears to have them. I hope that modifications quickly due to the fact that they actually resemble consuming simply the crispy external leaves of roasted brussels sprouts– so excellent! -L
Kim H

This is excellent! Such a comfortable bowl of goodness. The cardamom is extremely subtle; a scrumptious addition. Tonight I am consuming the leftovers topped with the yogurt, additional dill and some sliced avocado. I nearly want I had actually concealed the rest so I didn’t need to share. Reply
Lilyw

Yummy. Farro is among my extremely preferred things. Cardamom got a little buried in the extreme tomato, so I included simply a dash to the lime yogurt. I believe I’ll have leftovers for breakfast tomorrow with a fried egg and a little sliced up avocado– sort of a makeshift huevos rancheros. Reply
Allison

This was such a gorgeous meal and we will definitely be making once again! We roasted cauliflower which was best. We didn’t have cardamom on hand– no issue. Thank you! Reply
Chandler

I made this for work lunches today and it is so excellent! Super tasty therefore simple to make. I made the yogurt with it too, however I believe I choose it without it! It has a lot taste by itself I didn’t require the yogurt. I utilized cilantro rather of the dill and diced tomatoes rather of crushed since that is all I had and it ended up terrific! Reply
Oriana
This is so basic and tasty!!! You constantly develop brand-new tastes to captivate me thank you. Reply
Olivia
Sorghum may make a much better GF option here as it does have a good chew like farro does! It’s just somewhat longer to prepare than farro! Reply
- Laura
  I enjoy and value this suggestion, Olivia! Thank you a lot.
  – L Reply
Kristen

Such a fantastic dish! I had entire farro on hand, soaked everything day and utilized it (worked incredibly). Now I’m eagerly anticipating leftovers! Reply