Chickpea, Vegetable & Farro Bowl

with Feta Cheese

30 MIN

9 SmartPoints®

2 Servings

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From the Test Kitchen

To make these flavorful bowls, you’ll roast bites of zucchini and sweet peppers in a blend of bold, smoky spices alongside plump chickpeas—then combine them with toothsome farro before topping it all off with a creamy pickled pepper yogurt.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Semi-Pearled Farro
1 15.5 -Ounce Can Chickpeas
4 oz Sweet Peppers
1 clove Garlic
1 Zucchini
½ oz Sweet Piquante Peppers
1½ oz Feta Cheese
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 Tbsp White Wine Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces.

3 Roast the chickpeas & vegetables:

While the farro continues to cook, line a sheet pan with a layer of paper towels; spread the chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the chickpeas with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place the quartered sweet peppers and zucchini pieces in a bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the other side of the sheet pan and arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the chickpeas are crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

4 Make the yogurt sauce:

While the vegetables roast, roughly chop the piquante peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped piquante peppers, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper.

5 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted vegetables and chickpeas, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Stir to combine. Serve the finished farro garnished with the cheese (crumbling before adding) and yogurt sauce. Enjoy!