A savoury breakfast bowl is just the thing to slow down and linger over after a busy week. If you’re short on time, skip the roasted chickpeas and substitute a sprinkling of toasted pumpkin seeds or roughly chopped almonds.
Spiced roasted chickpeas can be made up to 4 days in advance and stored at room temperature in an airtight container. If chickpeas lose their crispness, place on baking tray and pop in a 400 F (200 C) oven for 5 to 10 minutes.
Start by making chickpeas. Preheat oven to 425 F (220 C). Place rimmed baking tray in oven while it is preheating.
Lay clean kitchen towel or paper towel on clean work surface and spread chickpeas overtop. Place another towel over top and gently press and roll the chickpeas around to remove any excess water. Place chickpeas in bowl and toss with seasonings and oil. Transfer seasoned chickpeas to hot baking tray and spread into single layer. Bake, stirring once after 15 minutes, until golden brown and crispy, about 20 to 25 minutes total. Let chickpeas cool on tray until warm or room temperature, stirring occasionally, before serving.
While chickpeas are baking, make farro. Bring large saucepan of water to a boil. Stir in farro, reduce heat to medium, and simmer until just chewy, about 20 minutes. Drain and set aside.
To cook eggs, bring small saucepan of water to a boil. Add cold eggs and reduce heat to medium low. Simmer for 6 minutes before transferring eggs to bowl of ice water to cool completely, about 10 minutes. Drain, peel, and set aside.
In small bowl, stir together yogurt, tahini, and lemon juice. Sauce should be the consistency of yogurt. If too thick, add water 1/2 tsp (2 mL) at a time, until desired consistency is achieved.
When ready to serve, heat half the avocado oil in large frying pan over medium heat. Add cumin and fry, stirring constantly, for 30 seconds. Stir in farro. Cook, stirring often until lightly toasted, about 2 minutes. Divide farro among serving bowls. Place frying pan back over medium high heat and add remaining oil. Place kale on one half of pan and cherry tomatoes on the other. Sauteu0301 kale with salt until wilted while cherry tomatoes blacken and blister, about 2 minutes. Divide kale and cherry tomatoes over farro. Carefully halve soft-boiled eggs and add to bowls. Top each bowl off with some avocado slices, a dollop of yogurt sauce, a sprinkling of spiced roasted chickpeas, and chopped parsley.
This recipe is part of the Beautiful Bowlfuls collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.