Farro Bowl with Broccoli and Chickpeas

Before you get started, here are some simple tips so your farro bowl comes out perfect every time.

• Rinse the farro: Place the farro in a fine mesh sieve and rinse quickly under cold water. This helps remove excess starch and any dust, so the cooked grains are chewy rather than stringy.
• Use the correct liquid ratio: For every cup of farro, you’ll need about two cups of water or broth. Using stock instead of water adds extra flavor to the bottom of the bowl.
• Chop broccoli evenly: Cut the broccoli into similar sized florets so they roast evenly. Smaller pieces will get crispier; larger florets will stay a little more tender in the center.
• Dry the chickpeas well: After rinsing the chickpeas, pat dry with a clean towel or paper towel. Dried chickpeas will crisp up more in the oven and won’t cook in the pan.
• Prepare sesame paste ingredients: Tahini can be thick, so have lemon juice, garlic, water, and seasonings ready. This makes it easier to thin the sauce to a smooth, pourable consistency without adding too much water.

How to Make Farro Bowls with Broccoli and Chickpeas

Here’s a quick overview of how to put these farro bowls together from start to finish.

1. Cooking Farro

Add the rinsed farro and water or broth to the pot and add a pinch of salt. Bring to a boil, then simmer, covered, and cook until the grains are tender but still al dente. Drain excess liquid and set farro aside.

2. Roasted Broccoli and Chickpeas

Spread the broccoli florets on a baking sheet and toss with olive oil, salt and pepper. Roast until the broccoli starts to brown and crisps around the edges, then add the chickpeas to the same pan and continue roasting until everything is golden brown and slightly crispy.

3. Make Lemon Tahini Sauce

While the vegetables are roasting, chop the garlic and sprinkle with a pinch of kosher salt. Use the side of a knife to press it into a paste. Stir the garlic paste into the tahini along with the lemon juice and slowly stir in a little at a time until the sauce is smooth and pourable. Season with salt, pepper and red pepper flakes.

4. Assemble the bowl

Add a spoonful of farro to each bowl and top with roasted broccoli and chickpeas. Drizzle generously with lemon tahini and finish with any additional toppings you like, such as herbs, nuts or seeds.

Farro’s Instant Pot Method

If you prefer using your Instant Pot, here’s an easy way to cook farro in these bowls.

• Rinse the grains: Place the farro in a fine-mesh sieve and rinse with cold water until the water is mostly clear.
• Add to the pot: Add the farro and water or stock to the Instant Pot and add a pinch of kosher salt. The ratio of farro to liquid is about 1:2.
• Pressure cooker: Seal the Instant Pot and cook by hand/pressure until the farro is tender and al dente. Allow pressure to release naturally before opening lid.
• Drainage and fluff: Drain excess liquid if necessary, then fluff the farro with a fork and transfer to a grain bowl as usual.

Recipe Tips and Tricks

Here are the best pro tips for making these farro bowls with broccoli and chickpeas come out perfect every time.

• Change grains: If you don’t have farro or want a gluten-free option, switch to quinoa, brown rice, barley, or another cooked grain of your choice. Just cook individually according to package instructions and assemble the bowls the same way.
• Play with vegetables: The roasted broccoli here is delicious, but you could also add a mix of cauliflower, Brussels sprouts, zucchini, sweet potatoes, green beans or whatever you have in the crisper box. Just cut everything into similar sizes so they bake evenly.
• Add protein: These farro and broccoli bowls add some protein and great flavor. Shrimp, tofu, grilled chicken, and poached or boiled eggs are some possible options for this dish that tastes great. They’re also delicious paired with black beans, like these Cuban Black Bean Bowls .
• Add crunch to above: Finish with a sprinkle of pistachios, almonds, sunflower seeds, sesame seeds, or cashews for extra crunch and healthy fats. Thinly sliced ​​raw vegetables such as radishes, cucumbers or red cabbage also add texture.
• Swap tahini if ​​desired: If tahini isn’t your thing, you can make a similar sauce with cashew butter or almond butter. Keep the garlic, lemon, and water the same and adjust the seasoning to taste.
• Turn it into a salad bowl: Add a handful of arugula, baby spinach, or chopped kale to a bowl and use a small portion of the farro. Tahini doubles as a creamy salad dressing, so you still get all the flavors in a more vegetable-heavy bowl.
• Top with vanilla: Finish with fresh parsley, cilantro, dill, basil or mint for a bright, fresh flavor.
• Switch up your ingredients: Avocados are also a great supplement, providing a source of protein and good fats. Add a dollop of garlic hummus, tzatziki, romesco, baba ganoush or roasted red pepper sauce. Or eat fresh herbs such as parsley, cilantro, mint, dill or basil.
• Make it cheesy: The cheese adds a bit of saltiness and flavor to the dish. Parmesan, goat cheese, or feta cheese is sprinkled on top of this delicious farro bowl for a delightful flavor. Seasoned tofu feta is also a great vegetarian alternative.

Store and reheat

Here’s how to store, reheat, and repurpose farro bowls to keep them delicious.

• Store in the refrigerator: Let the farro, roasted broccoli, and chickpeas cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Place the tahini in a separate container to keep it smooth and pourable.
• Store in the refrigerator: For extended storage, freeze farro and roasted vegetables (without dressing) in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
• To reheat a meal: Reheat the farro and vegetables in the microwave or skillet over medium heat and add the water or stock. Add the tahini after reheating so it doesn’t thicken or separate too much.
• Remaining thoughts: Use leftovers as the base for grain bowls with different toppings, fold them into rolls, serve them with a toasted protein, or toss them into a big salad with extra veggies and herbs.