BBQ Chickpea & Corn Grain Bowls

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper; thoroughly wash your hands immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper. 

Carefully add the eggs to the small pot of boiling water. Cook 9 minutes for hard-boiled. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; thinly slice. Season with salt and pepper. 

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the drained chickpeas and half the spice blend (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, add the vinaigrette; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced eggs, marinated cucumbers, cooked chickpeas, and charred corn. Garnish with the sliced green tops of the scallions. Enjoy!