Lemon and garlic is my absolute favorite flavor combination, add some extra virgin olive oil and I’m sold! These tender vegetables and the lemony sauce go perfectly with the toothsome farro and chickpeas.
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Roxane McNulty
3mediumGold potatoes, quartered
1cupof Grape tomatoes
2cupsof quartered Cremini mushrooms
4Tablespoonsof Extra virgin Olive oil
2 ½ - 3Tablespoonsof freshly squeezed Lemon juice
½teaspoonof Sea salt
4largeGarlic coves, pressed
1cupof uncooked Farro
¾cupof cooked Chickpeas
¼teaspoonof Sea salt, plus more to taste, if desired
Preheat oven to 400 F. Place potatoes, tomatoes and mushrooms in a 8 inch square baking dish. In a glass measuring cup, whisk together the olive oil, lemon juice, water, oregano, dill, salt and garlic. Pour over vegetables and bake for about 45 minutes, stirring every 15 minutes, until potatoes are fork tender.
While potatoes are cooking, bring water and bay leaves to a boil, add farro and cook for 20 minutes. Drain well in a fine mesh strainer. When the vegetables come out of the oven, add cooked farro, chickpeas and ¼ teaspoon salt and mix well. Taste for salt and serve.
I’ve made this before with 2 packed cups of sliced greens – any kind, I used kale and chard – (add it to the water during the last 5 minutes of cooking the farro) and it was really delicious.