Chickpea Massaman Curry

Add the farro and a pinch of salt to a medium saucepan and cover with 1 inch of water and bring to a boil. Reduce heat to medium and cook until grains are tender, about 18 to 20 minutes. Drain any remaining water.

Trim, deseed, and chop the red bell peppers into 1 inch pieces. Trim and chop the bok choy. Peel and thinly slice the carrots. Drain and rinse the chickpeas.

Place a large pot over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the chopped red bell pepper, chopped bok choy, sliced carrots, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 to 6 minutes.

Add the massaman curry paste to the large pot and cook until fragrant, about 1 minute. Add the chickpeas, coconut milk, tamari, turbinado sugar, and a pinch of salt and bring the curry to a simmer. Cook until the chickpeas heated through, about 4 to 6 minutes.

Halve the limes and cut just one half into wedges. Add the juice from 3 limes halves to the curry, off of the heat. Taste and adjust seasoning with salt.

Divide the farro between shallow bowls. Top with the chickpea massaman curry. Serve with lime wedges. Curry is ready!