Roasted Chickpea Bowls

Preheat oven to 425°F. Add farro and a pinch of salt to 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 saucepan, off heat. Add 1 tsp olive oil and season to taste with salt and pepper. (4-serving meal: use 2 tsp olive oil)

Combine chickpeas, cauliflower, ras el hanout, 2 tbsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. Add pear, 1 tsp olive oil, and a pinch of salt and pepper to other side of baking sheet and toss. Roast 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 roasted chickpeas, cauliflower, and pear to plate and cover with foil to keep warm. Add hazelnuts to same baking sheet and toast until hazelnuts are golden brown, 4 to 6 minutes.

Whisk together pesto tahini, lemon juice, agave, 2 tsp warm water, and a pinch of salt and pepper in large bowl. Add arugula and toss to coat. (4-serving meal: use 4 tsp warm water)

Divide farro between bowls. Top with roasted pears, roasted chickpeas, cauliflower, and dressed arugula. Sprinkle with toasted hazelnuts. Dig in!