Fish Free Miso-Sesame Chickpea Farro Bowl with Roasted Peppers
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Learn more →Ingredients
4 servings
For the farro
- 1 ½ cups farro, rinsed
- 3 cups water
- ½ tsp salt
For the chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the roasted peppers
- 3 medium bell peppers (any color), cut into 1-inch strips
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the miso-sesame dressing
- 2 tbsp white miso paste
- 2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, finely grated
- 2 tbsp water
For assembling
- 4 cups baby spinach or arugula
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel or paper towels — the drier they are, the crispier they will roast.
- 2
Combine the farro, 3 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes. Drain any excess water and set aside.
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