BBQ Chickpeas & Farro

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

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 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 the cucumbers aside to marinate, stirring occasionally, at least 10 minutes. 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. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully 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 (carefully, as they may pop). 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.

Wipe out the same pan, then 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. 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 seasoned eggs, marinated cucumbers, cooked chickpeas, and charred corn. Garnish with the sliced green tops of the scallions. Enjoy! 

Prepare as directed, except leave the cooked eggs unpeeled; transfer to an airtight container. Stir the sliced green tops of the scallions into the pot of finished farro. Transfer the farro, charred corn, marinated cucumbers, and cooked chickpeas to a separate airtight container. Cool, uncovered, then cover and refrigerate. When ready to serve, peel and thinly slice the eggs; season with salt and pepper. Serve the farro, corn, cucumbers, and chickpeas topped with the seasoned eggs. Enjoy!