Ingredients
Directions
Heat pepper, squash and tomato to a large stovetop pan on medium-high heat, stirring occasionally, and cook for 3–5 minutes, or until they start to soften.
Stir in the garlic and serrano pepper and cook for an additional 60 seconds.
Add the tomato paste, veggie broth, farro, and chickpeas. Bring to a boil then reduce heat to simmer and cook for 10 minutes, stirring occasionally. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan, but all of the vegetable broth should be absorbed after 10 minutes.
Stir in the hummus until combined with the tomato farro.
Stir in the spinach until tender.
Add salt to pepper to taste.
Top with nutritional yeast and crushed red pepper flakes, if desired
Chef's Notes
Substitutions
Use any veggies you have on hand in place of the squash.
Substitute another leafy green of choice for the spinach.
Use jalapeño pepper in place of the serrano pepper.
Substitute wheat berries or barley for the farro.
Gluten-free
Use quinoa, millet, or rice in place of the farro.
Prep Ahead
Make the farro ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe or freeze for up to 3 months.
Make the Garlic Cashew Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
Directions
Heat pepper, squash and tomato to a large stovetop pan on medium-high heat, stirring occasionally, and cook for 3–5 minutes, or until they start to soften.
Stir in the garlic and serrano pepper and cook for an additional 60 seconds.
Add the tomato paste, veggie broth, farro, and chickpeas. Bring to a boil then reduce heat to simmer and cook for 10 minutes, stirring occasionally. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan, but all of the vegetable broth should be absorbed after 10 minutes.
Stir in the hummus until combined with the tomato farro.
Stir in the spinach until tender.
Add salt to pepper to taste.
Top with nutritional yeast and crushed red pepper flakes, if desired
