Chickpea Massaman Curry

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.

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add garlic and cook until it starts to brown and bubble at the edges, 3 to 4 minutes. Add peanuts and cook until garlic and peanuts are toasted, another 1 to 2 minutes. Remove nuts and garlic from oil with a slotted spoon and transfer to a small bowl, leaving the oil in the skillet; do not discard the oil. Sprinkle peanuts and garlic with lime zest and a pinch of salt. Toss to combine. (4-serving meal: use 4 tbsp vegetable oil).

Heat the reserved oil in the large nonstick skillet over medium-high heat. Add ginger and cook until fragrant, 1 to 2 minutes. Add chickpeas, tomatoes, and Swiss chard and cover with a lid. Cook until chard is wilted and tender and tomatoes begin to soften, 4 to 5 minutes. Add curry paste, coconut milk, sugar, and ¼ cup water. Bring to a simmer and cook until curry thickens, 3 to 4 minutes. Stir in lime juice and a pinch of salt. (4-serving meal: use ½ cup water).

Divide chickpea massaman curry between bowls. Top with farro and sprinkle with crispy garlic and peanuts. Enjoy!