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Farro and Chickpea Skillet


1 15 oz can diced tomatoes drained (1 1⁄2 for fresh tomatoes) 1 can organic beans (white, garbanzo, others OK) 1 medium yellow onion, diced 2-3 garlic cloves minced or pressed 2 1⁄2 cups low sodium vegetable broth 1 cup organic farro 1 cup fresh spinach 1⁄4 cup fresh basil 1 t oregano 1⁄2 tsp fennel seed 1⁄2 tsp dried Rosemary 1⁄4 tsp red pepper flakes Salt to taste

Directions: In a large skillet, add 1 few TBSP of vegetable broth, garlic and onions-sauté until onions are translucent. Add farro and all spices, bring to boil and simmer 25 min. Add all other ingredients and heat until spinach is cooked and beans are hot. Depending on liquid content, it could take a few extra min. Simmer until liquids are absorbed.

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