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Chickpea and farro vegetarian one-pot meal

Chickpeas with Lemongrass Ginger and Farro

5 from 2 votes
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Course: Healthy One-Pot Meal, Main Dish
Cuisine: Vegetarian
Keyword: chickpeas, farro, pulses, whole grain
Servings: 6
Calories: 340kcal


  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 large carrots, sliced
  • 12 ounces butternut squash, cubed
  • 1 4-inch piece lemongrass, smashed slightly with a knife
  • 3 garlic cloves, crushed or chopped
  • 1 tablespoon freshly grated ginger
  • ½ teaspoon red pepper flakes
  • 1 14.5-ounce can petite diced tomatoes, no salt added, undrained
  • 4 cups vegetable broth look for lower sodium varieties
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup dry farro
  • cup fresh basil, chopped
  • 1 cup plain nonfat Greek yogurt or other plain strained yogurt of choice


  • Heat the oil in a large pot or Dutch oven over medium heat. Sauté the onion and carrots until slightly soft, about 4 minutes.
  • Add the butternut squash, lemongrass, ginger and red pepper flakes. Stir and cook about 2 minutes.
  • Add the undrained tomatoes, broth and chickpeas. Increase the heat to bring the contents to a boil. Add the farro and stir. Reduce the heat to medium low to allow the stew to cook at a soft boil. Cooked covered for about 30 minutes. Stir now and then.
  • Serve with basil and yogurt.


Serving: 1.75cup | Calories: 340kcal | Carbohydrates: 62g | Protein: 16g | Fat: 5g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 650mg | Fiber: 12g