Turkish Spiced Chickpea & Farro Breakfast Porridge with Pomegranate & Pistachio Crunch

Ingredients

• 1/2 cup pearl farro, uncooked
• 3/4 cup canned chickpeas, drained and rinsed
• 2 cups vegetable broth, unsalted preferred
• 1/4 cup coconut milk, lite or full-fat
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup pomegranate seeds, fresh or frozen
• 3 tablespoons roasted pistachios, unsalted, roughly crushed
• 1 tablespoon maple syrup, optional
• 1/4 teaspoon sea salt
• 1 tablespoon fresh mint, chopped, for garnish

Instructions

1. 1

   Heat a medium saucepan over medium heat. Add farro and toast for 2-3 minutes, stirring frequently, until lightly fragrant and golden.

2. 2

   Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-28 minutes until farro is tender but still slightly chewy.