Chickpeas and Farro with Strawberry Chutney
Sweet and savory flavors meld together to mouthwatering effect in this Indian-inspired dish. Sweet and savory notes hit a perfect harmony in this Indian-inspired dish. If you have any leftover jammy chutney, transfer it to an airtight container and store it in the refrigerator for up to three days. Use it as a topping for any grain bowl.
Ingredients:
STRAWBERRY CHUTNEY
- 4 cups fresh strawberries, hulled and quartered, divided
- ½ cup golden raisins
- ¼ cup chopped onion
- 2 Tbsp. date paste
- 2 Tbsp. apple cider vinegar
- 2 cloves garlic, minced
- ½ tsp. ground cinnamon
- ¼ tsp. dried thyme, crushed
- Dash ground cloves
- Dash cayenne pepper
CURRIED CHICKPEAS AND FARRO
- 1 12-oz. pkg. fresh or frozen cauliflower florets
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 4 cloves garlic, minced
- ½ to ¾ cup low-sodium vegetable broth
- 3 cups cooked farro (from 1 cup dry)
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- 1 Tbsp. curry powder
- 2 tsp. ground cumin
- 1 lime
- ¼ cup + 2 Tbsp. chopped fresh cilantro
- Sea salt and freshly ground black pepper, to taste
Instructions:
- For Strawberry Chutney: Set aside 1 cup of the strawberries. Then combine remaining chutney ingredients in a 2- to 3-qt. saucepan. Cover and bring to boiling; reduce heat to medium. Uncover and cook 10 to 15 minutes or until chutney is very soft and has a jamlike consistency, stirring occasionally. Stir in the reserved hulled and quartered strawberries. Set aside.
- In a 4- to 5-qt. pot cook cauliflower, bell pepper, onion, and garlic over medium 3 to 4 minutes, stirring occasionally and adding broth, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add farro, garbanzo beans, curry powder, cumin, and enough broth to keep moist.
- Cook about 5 minutes or until hot and vegetables are tender (165°F). Remove ¾ tsp. zest and squeeze 2 Tbsp. juice from lime. Stir the lime zest and juice and ¼ cup of the cilantro into vegetables. Season with salt and black pepper. Serve Strawberry Chutney over farro mixture. Garnish with remaining 2 Tbsp. cilantro.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
