Strawberry Chutney with
Curried Garbanzo Beans
and Farro
35 minutes l Makes 8 cups + 3 cups
chutney
If you have any leftover jammy chutney,
transfer it to an airtight container and
store it in the refrigerator for up to
three days. Use it as a topping for any
grain bowl.
1 12-oz. pkg. fresh or frozen
cauliflower florets
1 cup chopped green sweet
pepper
1 cup chopped onion
4 cloves garlic, minced
1/2 to 3/4 cup low-sodium vegetable
broth
3 cups cooked farro (1 cup dry)
1 15-oz. can no-salt-added
garbanzo beans (chickpeas),
rinsed and drained
1 Tbsp. curry powder
2 tsp. ground cumin
1 lime
1/4 cup + 2 Tbsp. chopped
fresh cilantro
Sea salt and freshly ground
black pepper, to taste
1 recipe Strawberry Chutney
- In a 4- to 5-qt. pot cook cauliflower,
sweet 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
3/4 tsp. zest and squeeze 2 Tbsp. juice
from lime. Stir the lime zest and juice and
1/4 cup of the cilantro into vegetables.
Season with salt and black pepper. Serve
Strawberry Chutney over farro mixture.
Garnish with remaining 2 Tbsp. cilantro.
Strawberry Chutney In a 2- to 3-qt.
saucepan combine 3 cups fresh
strawberries, hulled and quartered;
1/2 cup golden raisins; 1/4 cup chopped
onion; 2 Tbsp. date paste; 2 Tbsp. cider
vinegar; 2 cloves garlic, minced; 1/2 tsp.
ground cinnamon; 1/4 tsp. dried thyme,
crushed; dash ground cloves; and dash
cayenne pepper. 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 1 cup fresh
strawberries, hulled and quartered.
From Nancy Macklin
40
FORKSOVERKNIVES.COM
