A delightful and fresh dish that pairs wonderfully with fish or chicken. This side is a routine go-to for quick dinners or for taking to a potluck at a friend's house. It stores well and is simple and quick to put together. The best part, it's an incredibly versatile dish. I have served it both as a hot side and also as a cold salad over a bed of spinach and agrula, and it is great either way. Enjoy!
Makes 4 Servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
*2 tablespoons olive oil
*1/2 teaspoon cumin powder
*Sprinkle of red pepper flakes
*1 large shallot, thinly sliced
*1/2 teaspoon salt
*1 15 oz can chickpeas, drained and rinsed
*1 cup farro, cooked
*1/2 cup fresh cilantro, diced
*1 1/2 tablespoons fresh lemon juice
*1/4 cup dried cranberry, roughly diced
Preparation:
*Heat olive oil in a skillet over medium heat.
*Add cumin and stir for 30 seconds until fragrant.
*Add a sprinkle of pepper flakes and shallot. Cook for 1 minute without stirring, then cook for an additional 4 minutes stirring occasionally. Remove from skillet.
*Add chickpeas and salt to skillet, and cook for 3 minutes, stirring occasionally until heated.
*Combine mixture with farro.
*Pour in lemon juice, cilantro, and cranberry.
*To serve add a drizzle of olive oil.
Recipe Creator - Alina Gersib