Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion (large, chopped)
  • 2 sweet potatoes (small to medium, peeled and diced, or butternut squash)
  • salt (to taste)
  • 2 tablespoons curry paste (red Thai, available in the Asian section at most grocery stores)
  • 1 cup farro (uncooked, rinsed, or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)
  • 6 1/2 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
  • 2 cups chickpeas (cooked, or one can of cooked chickpeas, rinsed and drained)
  • 1/2 roasted red pepper (finely chopped, I used jarred)
  • 1/2 bunch kale (crinkly purple, or green kale, finely chopped)
  • 1/2 teaspoon cayenne pepper (optional, if you like it extra spicy like me)
Read Directions

NutritionView more

310Calories
Sodium58%DV1390mg
Fat9%DV6g
Protein18%DV9g
Carbs19%DV57g
Fiber36%DV9g

PER SERVING *

Calories310Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium1390mg58%
Potassium600mg17%
Protein9g18%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate57g19%
Dietary Fiber9g36%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Allison H. 19 Jan 2016
I used couscous instead of faro, because of an allergy. I wish I wouldn't have missed the cayenne pepper, it needed a bit more flavor boost without it. Next time, I am upping the curry paste as well.