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Coconut Curried Skillet Farro and Chickpeas with Smoky Potatoes
Ingredients
  • subheading: Farro:
  • 3 ½ cups cooked farro
  • 1 ½ Tbsp vegan butter
  • 1 ½ Tbsp curry powder
  • ¼ tsp cinnamon
  • ¼ cup flat leaf parsley, finely chopped
  • 1 ½ cups kale, chopped and packed (or try frozen kale)
  • 16oz canned chickpeas, drained and rinsed
  • ¼ cup coconut milk (or coconut cream)
  • ¼ cup chopped raw almonds
  • 2 tsp maple syrup, grade B
  • OPTIONAL: pinch of fresh orange peel or golden raisins (optional)
  • subheading: Potatoes:
  • 1 ½ cups potato, peeled and diced (any variety)
  • 1 tsp smoked paprika
  • 1 Tbsp virgin coconut oil
  • Whole dish: salt and pepper to taste (I added about ⅓ tsp pink salt)
Steps
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