Roasted Chickpea & Farro Bowl Fill 1 Created with Sketch.

with a Soft-Boiled Egg

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
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In this hearty, flavor-packed dish, tender marinated kale, nutty farro, and roasted vegetables spiced with dukkah (a traditional Egyptian blend) all come together with a drizzle of tangy yogurt dressing and a rich soft-boiled egg.

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Roasted Chickpea & Farro Bowl with a Soft-Boiled Egg
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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

Roast the chickpeas & zucchini:
2 Roast the chickpeas & zucchini:

While the eggs cook, wash and dry the fresh produce. Halve the zucchini lengthwise. Drain and rinse the chickpeas. Spread the chickpeas onto a paper towel-lined sheet pan. 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. Add the halved zucchini to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the cooked zucchini to a cutting board. When cool enough to handle, thinly slice crosswise.

Cook the farro:
3 Cook the farro:

While the chickpeas and zucchini roast, add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the farro cooks, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the lemon purée, remaining vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until coated and slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel and finely chop the shallot. Place in a bowl; add half the vinegar. Stir to coat. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the yogurt and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Finish the kale & serve your dish:
5 Finish the kale & serve your dish:

To the bowl of marinated kale, add the cooked farro and shallot-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the roasted chickpeas, sliced zucchini, seasoned eggs, and sliced radishes. Drizzle with the dressing. Enjoy! 

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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

2 Roast the chickpeas & zucchini:

While the eggs cook, wash and dry the fresh produce. Halve the zucchini lengthwise. Drain and rinse the chickpeas. Spread the chickpeas onto a paper towel-lined sheet pan. 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. Add the halved zucchini to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the cooked zucchini to a cutting board. When cool enough to handle, thinly slice crosswise.

Roast the chickpeas & zucchini:
Cook the farro:
3 Cook the farro:

While the chickpeas and zucchini roast, add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Prepare the remaining ingredients:

While the farro cooks, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the lemon purée, remaining vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until coated and slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel and finely chop the shallot. Place in a bowl; add half the vinegar. Stir to coat. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the yogurt and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
Finish the kale & serve your dish:
5 Finish the kale & serve your dish:

To the bowl of marinated kale, add the cooked farro and shallot-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the roasted chickpeas, sliced zucchini, seasoned eggs, and sliced radishes. Drizzle with the dressing. Enjoy!