Cauliflower Chickpeas And Farro

• 1/4 cup sliced almonds
• 1 tablespoon oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 tablespoon garam masala
• 1 1/2 cups Swanson(R) Chicken Broth
• 1/2 cup farro, rinsed
• 4 cups cauliflower florets
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 teaspoon grated orange zest
• 1 tablespoon chopped fresh parsley

1. Toast the almonds in a 10-inch non-stick skillet over medium-high heat until lightly browned. Remove the almonds from the skillet and set aside.
2. Heat the oil in the same skillet over medium-high heat. Add the onion, garlic and garam masala and cook for 2 minutes or until the onion is tender-crisp, stirring occasionally.
3. Stir the broth and farro in the skillet and heat to a boil. Reduce the heat to medium and cook, covered, for 10 minutes. Stir the cauliflower and chickpeas in the skillet. Cover and cook for 5-10 minutes or until the farro is just tender and the cauliflower is tender-crisp.
4. Stir in the orange zest and season to taste. Sprinkle with the toasted almonds and the parsley.

almonds, oil, onion, clove garlic, garam masala, swanson, farro, cauliflower florets, chickpeas, orange zest, parsley

Taken from www.allrecipes.com/recipe/244701/cauliflower-chickpeas-and-farro/ (may not work)