Chermoula Chickpea Bowls

Preheat oven to 425°F. Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to the saucepan, off heat. Add 1 tsp olive oil and season to taste with salt and pepper. (4-serving meal: use 2 tsp olive oil)

Add chickpeas, cauliflower, chermoula seasoning, 2 tbsp olive oil and a pinch of salt and pepper to one side of a foil-lined baking sheet and toss. Add pear, 1 tsp olive oil, and a pinch of salt and pepper to the other side of the baking sheet and toss. Roast in oven until cauliflower is tender and chickpeas are beginning to brown, 12 to 18 minutes. (4-serving meal: use 4 tbsp olive oil, 2 tsp olive oil)

Transfer chickpeas, cauliflower, and pears to a plate and cover with foil to keep warm. Add hazelnuts to the baking sheet and return to oven until hazelnuts are golden brown, 4 to 6 minutes.

Add SoCo Tahini & Pesto, lemon juice, agave, 2 tsp warm water, and a pinch of salt and pepper to a small bowl and whisk vigorously until smooth. Add hazelnuts and stir to combine. (4-serving meal: use 4 tsp warm water)

Divide farro between bowls. Top with pears, chermoula chickpeas, and cauliflower. Toss arugula with whipped basil tahini sauce and divide between bowls. Dig in!