Farro Chickpea Skillet with Tomatoes, Kale, Cardamom & Lime

This vegan farro chickpea skillet with tomatoes, kale, cardamom and lime is so flavourful, hearty, pantry-friendly, and it cooks up in 30 minutes. We top this one pot meal with a tangy vegan yogurt sauce that’s fragrant with lime zest and juice. This flavour combination is inspired by a recipe in one of my favourite Ottolenghi cookbooks, Flavour.

An overhead shot of a farro chickpea skillet with crushed tomatoes, chopped kale, and dollops of a vegan yogurt sauce on top. There is a black, wooden spoon sticking out of the skillet.
An overhead shot of a farro, chickpea and tomato stew in a grey-ish white bowl. The stew is served with a dollop of bright white yogurt sauce on top, chopped dill, and roasted kalettes to the side.
An overhead shot of ingredients used for a farro chickpea skillet dinner with kale and spices.
An up close, overhead shot of a hand pouring a bowl of spices into a pan with sautéed shallots.

We love a firm pivot away from those holiday-ish food feels! This simple vegan one pot meal has so much flavour going on. It’s tangy, a bit smoky from fire-roasted tomatoes, spicy, nutty from the farro, creamy and fragrant from the lime yogurt sauce. The cardamom brings a citrusy, pine-y, and slightly minty note that is unexpected and so delicious.

I first tried combining cardamom with tomatoes, garlic, and lime in an Ottolenghi recipe from the cookbook Flavour, and I haven’t looked back since! It remains one of my favourite combinations when I’m cooking for others because it’s familiar, but with a little twist.

Some tips for making this farro chickpea skillet:

  • I use pearled farro here (this one) because it helps this recipe come together quickly. If you have semi-pearled farro, increase your cooking time to 30 minutes. You may also want to add a few extra splashes of water towards the end of the cooking process. If you only have whole farro on hand, I would try soaking it in water overnight and draining before making this recipe.
  • For a gluten-free version of this recipe, I would recommend trying quinoa or millet. If using millet, your cook time will likely have to increase to 25 minutes. Neither of these grains have the same chew factor as farro, but they will still be tasty and hearty in this dish.
  • For vegan yogurt, I recommend a coconut milk-based option that is thick and tangy. My favourite right now is by Canadian brand Yoggu

I recommend serving this skillet with a simple side of roasted veg of your choice. In these photos, you’ll see that I served some crispy roasted kalettes (a new fave for us!). Other options that would be great: roasted broccoli, wedges of butternut/honeynut squash, or cauliflower florets.

Fans of this recipe might also like my Creamy Vegan Orzo Risotto with Butternut Squash and Miso Mustard Brussels Sprouts, this Smoky Chickpea, Cabbage & Kale Soup with Lentils, or my Braised Harissa Eggplant with Chickpeas.

An overhead shot of a hand using a wooden spoon to stir up grains of farro in spices within a pan.
An overhead shot of vegan lime yogurt sauce ingredients in a brown bowl, before mixing together.
An overhead shot of a hand adding chopped kale to a farro chickpea skillet with tomatoes. The mixture is steaming.
An up close, overhead shot of a farro chickpea skillet with tomatoes and kale.
An up close, overhead shot of a farro chickpea skillet with crushed tomatoes, chopped kale, and dollops of a vegan yogurt sauce on top. There is a black, wooden spoon sticking out of the skillet.
An overhead shot of a farro chickpea skillet with crushed tomatoes, chopped kale, and dollops of a vegan yogurt sauce on top. There is a black, wooden spoon sticking out of the skillet.
Print Recipe
4.84 from 6 votes

Farro Chickpea Skillet with Tomatoes, Kale, Cardamom & Lime

This vegan farro chickpea skillet with tomatoes, kale, cardamom and lime is so flavourful, hearty, pantry-friendly, and it cooks up in 30 minutes. We top this one pot meal with a tangy vegan yogurt sauce that's fragrant with lime zest and juice. This flavour combination is inspired by a recipe in one of my favourite Ottolenghi cookbooks, Flavour.
PREP TIME20 mins
COOK TIME30 mins
TOTAL TIME50 mins
Diet Vegan, Vegetarian
Servings: 4
Author: Laura Wright

Ingredients

Lime Yogurt Sauce

  • ¾ cup plain vegan yogurt (see notes)
  • ½ teaspoon lime zest
  • 1 tablespoon lime juice
  • sea salt and ground black pepper, to taste

Farro Chickpea Skillet

  • 2 tablespoons olive oil
  • 2 medium shallots, small dice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon dried chili flakes, or to taste
  • 1 tablespoon tomato paste
  • 1 cup pearled farro
  • 1 ¾ cups cooked chickpeas drained and rinsed
  • 1 28oz can crushed tomatoes (I used fire roasted here)
  • 1 cup vegetable stock or water
  • sea salt and ground black pepper, to taste
  • 4 cups chopped kale (lightly packed)
  • 2 tablespoons chopped fresh dill, plus extra (or cilantro/parsley)

Instructions

  • Make the lime yogurt sauce. In a small bowl, combine the vegan yogurt, lime zest, lime juice, salt, and pepper. Stir to combine. Set the sauce aside in the fridge.
  • Heat a large skillet with straight sides over medium heat. Pour in the olive oil and swirl it around. Add the shallots and sauté for 6-7 minutes, or until translucent and quite soft. If they begin to brown, lower the heat.
  • Add the garlic, ground cumin, cardamom, and chili flakes to the skillet and stir. Cook until spices are very fragrant, about 2 minutes.
  • Add the tomato paste to the skillet and stir. Cook out the raw tomato paste flavour for about a minute, stirring constantly.
  • Add the farro to the skillet and stir to coat in the spices and oil. Then, add the chickpeas, crushed tomatoes, vegetable stock, and some salt and pepper. Stir to combine and bring to a boil.
  • Once boiling, lower the heat to a simmer and place a lid on top of the skillet–slightly askew so that some steam can escape. Cook the farro chickpea skillet for 15 minutes, or until farro is tender and excess liquid has been absorbed. While it simmers away, check in periodically and give everything a stir.
  • Once the farro is cooked, add the kale to the skillet and stir. Place the lid back on and cook until kale is wilted, about 2-3 minutes. Stir in the chopped fresh dill.
  • Give the farro and chickpeas a taste and adjust the seasoning if necessary. Serve the farro chickpea skillet with the lime yogurt sauce and extra chopped fresh dill.

Notes

  • I use pearled farro here (this one) because it helps this recipe come together quickly. If you have semi-pearled farro, increase your cooking time to 30 minutes. You may also want to add a few extra splashes of water towards the end of the cooking process. If you only have whole farro on hand, I recommend soaking it overnight and draining before making this recipe.
  • For a gluten-free version of this, I would recommend trying quinoa or millet. If using millet, your cook time will likely have to increase to 25 minutes. Neither of these grains have the same chew factor as farro, but they will still be tasty and hearty in this dish.
  • You could use any chopped greens that you like here.
  • For vegan yogurt, I recommend a coconut milk-based option that is thick and tangy. My favourite right now is by Canadian brand Yoggu
  • I used a 12-inch braiser-style pot in these photos and it worked nicely!
  • I like to serve this with a simple side of roasted veg. In the photos here, I did crispy roasted kalettes, but broccoli, slices of butternut squash, or cauliflower would all be great.
An overhead shot of a farro, chickpea and tomato stew in a grey-ish white bowl. The stew is served with a dollop of bright white yogurt sauce on top, chopped dill, and roasted kalettes to the side.
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