Farro & Chickpea Bowl with Cabbage, Leeks & Spinach {Grateful for my Farmers!}
Happy Monday everyone! Things are still a bit crazy all over the world, but I retreated to my kitchen yesterday to prepare healthy meals for the week as I always do. Sometimes it is the simple daily and weekly habits that can help keep you going even when the rest of your routine is turned upside down. I couldn’t be happier that despite the farmers market being currently shut down, many of my favorite farmers adapted by doing online orders and pickups to be able to comply with Covid-19 safety standards while still providing us with fresh, wholesome foods. Big virtual hugs to you all for working hard to make it happen!
I managed to make some tasty meals already this week out of my fresh bounty and pantry staples as I’m trying to do my part and stay away from the stores as much as possible. Luckily I always stay pretty well stocked on my dried beans and grains, so we should have some good variety for a little while as long as I can keep my hands on the fresh stuff. Our spring garden is slowly but surely coming along, as well, but everything is mostly in the seedling stage with the exception of the strawberry plants that we transplanted from an existing patch at a family friend’s house. Lots of blossoms already, so we can’t wait to actually have a small haul of fresh berries right from our own yard! That is, if the birds share some with us. 😉
The meal I’m sharing today is one you could easily make with any grain or bean you have at home, as well as any fresh vegetables you have. Unlike baking, cooking can be pretty forgiving when you are working with a simple base! You can even use frozen items or canned beans if you don’t have dried, cooked ones already. If you need any other substitutions to suit your current stores, just ask!
Farro & Chickpea Bowl
Makes ~8 servings
- 1 1/2 cups dry farro
- 2 heaping cups cooked chickpeas
- 1 medium leek, trimmed of the rough greens and thinly sliced
- 1 small head of cabbage, quartered, cored and thinly sliced
- 1 teaspoon Italian blend dried herb mix
- 1/4 teaspoon ground mustard
- 6-8 cups fresh spinach, roughly chopped
- 1/2 cup fresh oregano, roughly chopped
- 1/4 cup tahini
- 1/4 cup filtered water
- 1 lemon, juice and zest
- 1 tablespoon mild white miso
- 1 tablespoon nutritional yeast
- pinch of pepper
Cook the farro according to package directions. Drain, rinse then set aside in a large bowl with the chickpeas.
Heat a large skillet over medium heat and add the sliced leeks. Cook for about 5 minutes, stirring occasionally until the leeks just start to soften then add the cabbage, Italian seasoning and dried mustard. Add a few tablespoons of water or vegetable broth to keep from sticking. Cook for an additional 15 minutes or until the cabbage is done to your liking.
Reduce the heat to low and add in your spinach a few handfuls at a time. Gently mix in and let wilt before adding in the next batch. Once all the spinach has wilted remove from heat and mix in the chickpeas, farro and fresh oregano.
Whisk together the tahini through the pepper, then toss into your vegetable mixture. Serve warm or at room temperature if you are heading into warmer weather like we are here!
This came out to be a really satisfying, yet not too heavy of a dish! I’m glad it made plenty of servings so we’ll have leftovers for the week. Even though my commute is much shorter these days with being able to teach classes right from my home, I still feel comfort in knowing I have healthy meals ready to go. Meal prep has become such a routine I feel lost without it!
I’ll happily put this in support for my dear friend @lenasveganliving’s #fruitsandveggiesmonday initiative, as well. I know everyone is posting about their food these days, but it makes me smile to see all the wonderful wholesome posts that come out on Mondays. I truly am thankful to have access to such nourishing food to try to keep myself and loved ones as healthy as we can be. I try never to take that for granted!
Sending you all much love going into the new week!
