Chickpea Massaman Curry

Add the farro and a pinch of salt to a small saucepan and cover with water (water should be at least 1 inch above farro) 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 bell pepper into 1 inch pieces. Trim and chop the bok choy into 2 inch pieces. Peel and thinly slice the carrots. Drain and rinse the chickpeas.

Place a large pot over medium-high heat with 1 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 3 to 5 minutes.

Add the massaman curry paste to the large pot with vegetables 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 lime and cut half into wedges. Add the juice from just half the lime 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!