Cauliflower Chickpeas and Farro

Ingredients

• 1/4 cup sliced almonds
• 1 tablespoon oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 tablespoon garam masala
• 1 1/2 cups Swanson Chicken Broth
• 1/2 cup farro, rinsed
• 4 cups cauliflower florets
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 teaspoon grated orange zest
• 1 tablespoon chopped fresh parsley

Directions

Toast the almonds in a 10-inch non-stick skillet over medium-high heat until lightly browned. Remove the almonds from the skillet and set aside.

Heat the oil in the same skillet over medium-high heat. Add the onion, garlic and garam masala and cook for 2 minutes or until the onion is tender-crisp, stirring occasionally.

Stir the broth and farro in the skillet and heat to a boil. Reduce the heat to medium and cook, covered, for 10 minutes. Stir the cauliflower and chickpeas in the skillet. Cover and cook for 5-10 minutes or until the farro is just tender and the cauliflower is tender-crisp.

Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.