Mondays after a long weekend are always rough. You’ve had a blissful three day weekend to celebrate Passover or Easter, the weather was actually spring like for one of the days, and the sun was shining most of the weekend. And then comes Monday – back to the grind.
I also had the lovely fortune of falling ill with some sort of terrible cold and stomach virus. So sick with no appetite, I couldn’t even enjoy my morning coffee. I know, so tragic.
So after finally recovering, I was craving comfort and nourishment all in one. This one-pot farro fits the bill. As I’ve mentioned before, I love farro. And I love it even more in this simple vegetarian main.
I will apologize – it is not Passover friendly. But if you do celebrate Passover, just think what you have to look forward to when the eight days are up!
Just seven ingredients and one pot – a “quickie meal” at it’s finest!
Dara
One-Pot Farro with Tomatoes, Feta, Kale, and Chickpeas
Serves | 3 |
Dietary | Vegetarian |
Meal type | Main Dish |
Website | Adapted from Pinch Of Yum |
Ingredients
- 1/2 cup farro
- 1 1/2 Cups vegetable stock
- 1 can chickpeas (drained and rinsed)
- 1 Pint grape tomatoes (halved)
- 2 Cups kale (chopped)
- 1/2 cup feta (chopped)
- 1 cup tomato sauce
Note
This vegetarian main is delicious warm, but can also be served at room temperature. Spinach or swiss chard could be substituted for the kale. Feel free to use whatever beans you have on hand in place of the chickpeas.
Directions
1. | Place the stock and farro in a medium pan and bring to a boil. Cover and reduce heat to a simmer and cook for about 30 minutes, or until the farro is tender. Add the kale during the last 5 minutes of cooking. Drain any stock that hasn't been absorbed. |
2. | Add the tomatoes, chickpeas, feta, and tomato sauce to the pot and stir until combined. Taste and season with salt and pepper. |
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