Farro and Garbanzos with Roasted Vegetable Ragout and Harissa-Yogurt Topping

Oven-roasted, caramelized spiced vegetables spooned over orange and mint-scented farro creates a robust, exotic main course that can be served at room temperature or heated. A drizzle of harissa yogurt and toasted almonds as the final garnishes add layers of texture and flavor. If desired, serve with sauteed diced chicken for a more substantial dish.

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Yield: 4 main course portions
Prep time: About 1 hour
Shelf life: at least 3 to 4 days when the farro and vegetables are refrigerated separately

Ingredients

For the ragout
10 ounces trimmed and cored fennel, halved lengthwise and sliced into thin wedges, fronds reserved
9 ounces zucchini cut into ½-inch slices
8 ounces red onion, sliced crosswise
6 ounces carrots, cut diagonally into ¼-inch slices
3 to 4 tablespoons extra-virgin olive oil, divided
salt and freshly ground black pepper
2 teaspoons ground cumin
1½ teaspoons ras al hanout
¾ cup pearled farro
1½ cups water
½ cup freshly squeezed orange juice, and 1 teaspoon grated orange zest (for topping)
generous pinch saffron
salt
½ cup rinsed and drained canned chickpeas
2 tablespoons finely chopped fresh mint leaves, divided
¾ cup vegetable or chicken stock
¼ cup coarsely chopped oil-cured black olives

For the topping
5 ounces plain Greek-style yogurt, at least 2%
½ teaspoon harissa, or more according to taste
1 ounce oil-packed sun-dried tomatoes, blotted dry and finely chopped
¼ cup slivered almonds, toasted

Method 

1. Heat oven to 400 F. Line a large jelly roll pan with foil. 
2. In a large bowl, toss the fennel, zucchini, red onion, and carrot with 2 tablespoons of olive oil, a teaspoon of salt, freshly ground black pepper to taste, cumin, and ras al hanout. Turn to coat evenly and scrape in a single layer onto the prepared pan. Roast until tender and richly browned, 35 to 40 minutes, turning every 10 minutes. 
3. In a saucepan over medium-high, toast the farro until it gives off a nutty aroma, about 3 minutes, shaking once or twice. Carefully pour in the water and orange juice. Add the saffron and ½ teaspoon salt and bring to a boil. Reduce the heat and simmer, partially covered, until the farro is tender and chewy, about 20 minutes. Remove from the heat and let stand for 10 minutes. Stir in 1 tablespoon of the olive oil, the chickpeas and half of the mint. Set aside.
4. Once the vegetables are roasted, scrape them and any browned bits from the foil into a saucepan. Stir in the stock and olives and simmer to incorporate all the flavors. Adjust to taste.
5. Prepare the topping: in a bowl, stir together the yogurt, harissa, sun-dried tomatoes, orange zest, and the remaining olive oil. 
6. To serve, top ½ cup farro with ¾ cup vegetables, drizzle with the harissa yogurt, and sprinkle almonds and remaining mint to garnish.

 

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