CURRIED CHICKPEAS AND FARRO w/strawberry Chutney

Ingredients

STRAWBERRY CHUTNEY

4 cups fresh strawberries, hulled and quartered, divided

½ cup golden raisins

¼ cup chopped onion

¼ cup chopped onion

2 Tbsp. date paste

2 Tbsp. apple cider vinegar

2 cloves garlic, minced

½ tsp. ground cinnamon

¼ tsp. dried thyme, crushed

Dash ground cloves

Dash cayenne pepper

CURRIED CHICKPEAS AND FARRO

1 12-oz. pkg. fresh or frozen cauliflower florets

1 cup chopped green bell pepper

1 cup chopped onion

4 cloves garlic, minced

½ to ¾ cup low-sodium vegetable broth

3 cups cooked farro (from 1 cup dry)

1 15-oz. can no-salt-added chickpeas, rinsed and drained

1 Tbsp. curry powder

2 tsp. ground cumin

1 lime

¼ cup + 2 Tbsp. chopped fresh cilantro

Sea salt and freshly ground black pepper, to taste

Instructions

For Strawberry Chutney: Set aside 1 cup of the strawberries. Then combine remaining chutney ingredients in a 2- to 3-qt. saucepan. Cover and bring to boiling; reduce heat to medium. Uncover and cook 10 to 15 minutes or until chutney is very soft and has a jamlike consistency, stirring occasionally. Stir in the reserved hulled and quartered strawberries. Set aside.

In a 4- to 5-qt. pot cook cauliflower, bell pepper, onion, and garlic over medium 3 to 4 minutes, stirring occasionally and adding broth, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add farro, garbanzo beans, curry powder, cumin, and enough broth to keep moist.

Cook about 5 minutes or until hot and vegetables are tender (165°F). Remove ¾ tsp. zest and squeeze 2 Tbsp. juice from lime. Stir the lime zest and juice and ¼ cup of the cilantro into vegetables. Season with salt and black pepper. Serve Strawberry Chutney over farro mixture. Garnish with remaining 2 Tbsp. cilantro.