Moroccan-Spiced Chickpea & Farro Breakfast Porridge with Caramelized Onions

Ingredients

• 1/2 cup pearled farro, uncooked
• 3/4 cup canned chickpeas, drained and rinsed
• 2 cups vegetable broth, unsalted
• 1/4 cup coconut milk, full-fat
• 1/2 medium yellow onion, thinly sliced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ginger powder
• 1/8 teaspoon turmeric
• 1 1/2 tablespoons extra virgin olive oil, divided
• 3 tablespoons raw almonds, sliced
• 3 pieces dried apricots, chopped
• 1 tablespoon fresh cilantro, chopped
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Heat 1 tablespoon olive oil in a small skillet over medium heat. Add sliced onions with a pinch of salt. Cook, stirring occasionally, for 12-15 minutes until deeply caramelized and golden. Transfer to a plate.

2. 2

   Meanwhile, in a medium saucepan, toast the farro over medium heat for 2 minutes, stirring constantly.