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Cauliflower Chickpeas and Farro


"This deliciously different dish features tender vegetables, rich nutty farro, mild chickpeas that are flavored with garlic, chicken broth and a hint of orange. It's a good-for-you combination that's ready in just 30 minutes."
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30 m servings 183 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. 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.
  4. Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.

Nutrition Facts

Per Serving: 183 calories; 5.7 g fat; 29.7 g carbohydrates; 6.8 g protein; 1 mg cholesterol; 404 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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.

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...

This was very good! I used wheat grown in a local field! The flavors were great and the different textures added to the dish. It would be a great side dish for chicken, pork or fish. Definitely ...