HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCurried Farro & Chickpeas
Curried Farro & Chickpeas

Curried Farro & Chickpeas

with Roasted Broccoli and Yogurt Drizzle

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We love farro, a nutrient-rich ancient grain, for its satisfyingly chewy texture and nutty flavor. Here, the rice alternative is combined with an aromatic curry sauce to form the base of these saucy bowls. They’re then topped with crisp, simply roasted broccoli and chickpeas roasted with curry powder. A dollop of creamy, cooling yogurt balances out the warming spices. Beyond farro’s bite, it’s a good source of fiber with zero cholesterol and fewer calories per serving than white rice that’ll keep you full and satisfied. Farro is also considered a “functional food,” meaning it can potentially have a positive impact on health when consumed regularly. It’s low in both total fat and saturated fat. Versatile farro is delicious in pretty much any dish, but we especially love it in soups, salads, and grain bowls.

Tags:VeggieSpicyCalorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



1 tablespoon

Curry Powder

1 teaspoon

Garam Masala

1 teaspoon

Chili Powder

2 clove


2 unit


1 teaspoon


1.5 ounce

Tomato Paste

8 ounce

Broccoli Florets

13.4 ounce


1 thumb


4 tablespoon



2 unit

Mushroom Stock Concentrate

Not included in your delivery

1 tablespoon

Cooking Oil

½ teaspoon


½ tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate97 g
Sugar17 g
Dietary Fiber14 g
Protein22 g
Cholesterol10 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, combine ½ cup farro (1 cup for 4 servings; be sure to measure—we sent more), 2½ cups water (5 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid evaporates before farro is done, add a splash of water.


• Wash and dry produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1⁄3 tsp (½ tsp for 4 servings). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.


• Toss chickpeas on one side of a baking sheet with a drizzle of oil, half the curry powder (you’ll use the rest in the next step), salt, and pepper. • Toss broccoli on empty side with a drizzle of oil, salt, and pepper. Roast on middle rack until crispy and tender, 18-20 minutes. (It’s natural for the chickpeas to pop a bit while roasting.)


• Heat a drizzle of oil in a large pan over medium-high heat. Add ginger, garlic, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until fragrant, 30 seconds. • Add cumin, garam masala, chili powder, and remaining curry powder. Toast, stirring, until fragrant, 1 minute.


• Stir tomato paste, stock concentrates, 2 cups water, ½ tsp sugar, and ½ tsp salt (for 4 servings use 4 cups water, 1 tsp sugar, and 1 tsp salt) into pan with aromatics. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until sauce has thickened and reduced by about half, 4-6 minutes. Taste and season with salt if desired. • Add cooked farro to pan. Stir to combine.


• Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4 servings) until melted. Season with salt to taste. • Divide curried farro between bowls. Top with chickpeas and broccoli in separate sections. Drizzle bowls with yogurt. Garnish with scallion greens and serve.