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For the Spiced Chickpeas, preheat oven to 400°F. Pat chickpeas dry with paper towels. Whisk oil, vinegar, Seasoning and salt in medium bowl. Add chickpeas, toss to coat. Spread chickpeas in single layer on large parchment-lined sheet pan.
Roast 35 to 40 minutes or until crispy, stirring every 15 minutes. Set aside.
Meanwhile for the Sunshine Farro, bring water to boil water in medium saucepan. Stir in farro. Remove from heat; let stand 30 minutes. Drain well. Set aside.
Heat oil in large skillet on medium-high heat. Add mushrooms, onion, garlic, salt and Seasoning; cook and stir until vegetables are softened, about 5 minutes. Add farro. Gradually add stock, about 1/4 cup at a time, stirring constantly until liquid is absorbed by farro after each addition. Stir in peas and cook until heated through.
Serve Sunshine Farro topped with Spiced Chickpeas. Add additional toppings, such as fresh pineapple or mango chunks, roasted veggies, halved cherry tomatoes or alfalfa sprouts.