Curried Chickpeas and Farro with Strawberry Chutney - Forks Over Knives

Name: Curried Chickpeas and Farro with Strawberry Chutney - Forks Over Knives
Total time: 70 min
Ingredients: 4 cups fresh strawberries, hulled and quartered, divided; ½ cup golden raisins; 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; 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

www.forksoverknives.com

Sweet and savory notes hit a perfect harmony in this Indian-inspired dish. A Strawberry chutney tops a flavorful medley of curried chickpeas and farro.

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Ingredients

4 cups fresh strawberries, hulled and quartered, divided
½ cup golden raisins
¼ cup chopped onion
2 Tbsp. <a href="https://www.forksoverknives.com/recipes/date-paste/">date paste </a>
2 Tbsp. apple cider vinegar
2 cloves garlic, minced
½ tsp. ground cinnamon
¼ tsp. dried thyme, crushed
Dash ground cloves
Dash cayenne pepper
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