This Moroccan Chickpeas recipe is elevated with chicken and farro for additional protein and fiber.
Welcome to your new favorite dish for achieving your wellness goals! Whether you’re aiming to build muscle, maintain a healthy weight, or just enjoy a satisfying meal, this protein-rich farro and ground chicken recipe is a delightful choice. Packed with wholesome ingredients like nutrient-dense farro and a medley of vegetables including cauliflower and carrots, this dish is not only flavorful but also incredibly nourishing.
Spices Elevate this Moroccan-Style Chickpea Dish
Spices play a central role in transforming the simple ingredients of this dish into a vibrant, Moroccan-style culinary experience. Cinnamon, cumin, and coriander are more than just seasonings; they are the heartbeat of the recipe, offering layers of deep, aromatic flavors that evoke the essence of North African cuisine.
- Cinnamon adds a subtle sweetness that contrasts intriguingly with the savory elements, enhancing the overall complexity of the dish.
- Cumin, with its earthy, pungent aroma, provides a smoky note that complements the ground chicken and chickpeas beautifully.
- Coriander, often used in tandem with cumin, offers a slightly citrusy, nutty flavor, which brightens the dish and ties together the other spices.
Protein Substitutions
If you don’t have ground chicken on hand, you can substitute it with cubed chicken breast, lean beef, or pork. This keeps the protein content high to help you meet your protein goals for weight loss and maintenance.
Ingredients
- 3/4 cup dry farro
- 1 pound ground chicken
- 1 tablespoon extra-virgin olive oil
- 1 small red onion diced
- 2 cups cauliflower florets
- 1 cup sliced carrots 2 medium carrots
- 1 15 ounce can chickpeas drained and rinsed
- 1/2 cup low-sodium chicken or vegetable stock
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 cup prunes sliced
- 1/2 cup chopped cashews
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onions and ground chicken and cook for about 7 minutes.
- Then add the cauliflower, and carrots, and saute for another 3 minutes.
- Cook farro in boiling water as instructed on the package, about 30 minutes. Drain and set aside.
- Add the chickpeas, stock, cinnamon, cumin, coriander, and salt and bring the mixture to a boil.
- Reduce the heat to medium low, cover, and simmer for 8 minutes.
- Stir in the prunes, cachews, and farro and cook uncovered for another minute, mixing well.
- Serve.
