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.
Nutrition
Nutrition Facts
Moroccan Chickpeas and Chicken with Farro
Serving Size
2 cups
Amount per Serving
Calories
565
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
11
g
Cholesterol
98
mg
33
%
Sodium
704
mg
31
%
Potassium
1458
mg
42
%
Carbohydrates
71
g
24
%
Fiber
12
g
50
%
Sugar
22
g
24
%
Protein
30
g
60
%
Vitamin A
5702
IU
114
%
Vitamin C
29
mg
35
%
Calcium
85
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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