Ingredients30 m servings 183 cals
- Toast the almonds in a 10-inch non-stick skillet over medium-high heat until lightly browned. Remove the almonds from the skillet and set aside.
- Heat the oil in the same skillet over medium-high heat. Add the onion, garlic and garam masala and cook for 2 minutes or until the onion is tender-crisp, stirring occasionally.
- Stir the broth and farro in the skillet and heat to a boil. Reduce the heat to medium and cook, covered, for 10 minutes. Stir the cauliflower and chickpeas in the skillet. Cover and cook for 5-10 minutes or until the farro is just tender and the cauliflower is tender-crisp.
- Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.
Per Serving: 183 calories; 5.7 g fat; 29.7 g carbohydrates; 6.8 g protein; 1 mg cholesterol; 404 mg sodium. Full nutrition
ReviewsRead all reviews 5
I roasted the chick peas for an added texture. This is a great meatless Monday meal.
Recipe was good but I don't see the almonds or orange zest add to the taste. The orange zest actually detracted from the experience. It's quite spicy but that's from my homemade Garam Masala.
I substituted 1 tablespoon garam masala for Aldi's priano Rosso Pesto Sauce. It was easy to make but I'm not sure the Pesto sauce was the best substitution. I would try it again though, nice com...
My must-have-meat husband requested I make this dish two nights in a row. He doesn't like cauliflower, so I used broccoli the first time. The second time, I used 2 cloves of garlic, 2 cups of b...