10m
PREP TIME
45m
COOK TIME
320
CALORIES
15
INGREDIENTS
Servings: 4
Ingredients
- Spiced Chickpeas
- 1 can (15 ounces) chickpeas, rinsed and drained well
- 1 tablespoon olive oil
- 1 tablespoons cider vinegar
- 1 tablespoon McCormick® Salt Free Sunshine by Tabitha Brown All Purpose Seasoning
- 1/4 teaspoon McCormick® Sea Salt Grinder
- Sunshine Farro
- 1 1/2 cups water
- 3/4 cup farro
- 1 tablespoon olive oil
- 1 package (8 ounces) white mushrooms, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1/4 teaspoon McCormick® Sea Salt Grinder
- 2 teaspoons McCormick® Salt Free Sunshine by Tabitha Brown All Purpose Seasoning
- 1 cup unsalted vegetable stock
- 1 cup frozen peas, thawed
INSTRUCTIONS
- 1 For the Spiced Chickpeas, preheat oven to 400°F. Pat chickpeas dry with paper towels. Whisk oil, vinegar, Seasoning and salt in medium bowl. Add chickpeas, toss to coat. Spread chickpeas in single layer on large parchment-lined sheet pan.
- 2 Roast 35 to 40 minutes or until crispy, stirring every 15 minutes. Set aside.
- 3 Meanwhile for the Sunshine Farro, bring water to boil water in medium saucepan. Stir in farro. Remove from heat; let stand 30 minutes. Drain well. Set aside.
- 4 Heat oil in large skillet on medium-high heat. Add mushrooms, onion, garlic, salt and Seasoning; cook and stir until vegetables are softened, about 5 minutes. Add farro. Gradually add stock, about 1/4 cup at a time, stirring constantly until liquid is absorbed by farro after each addition. Stir in peas and cook until heated through.
- 5 Serve Sunshine Farro topped with Spiced Chickpeas. Add additional toppings, such as fresh pineapple or mango chunks, roasted veggies, halved cherry tomatoes or alfalfa sprouts.
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