Winter Veggie Farro

This one-pot-wonder is true magic, a simple and delicious dish that can be prepared, cooked, and served all in one pot. This recipe's got it all: grains, vegetables, and protein from the chickpeas. Plus cooking the farro with the broth and herbs gives the grains a risotto-like texture! Yes Please.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Keyword: vegan, vegan, eggless, vegetarian,
Servings: 6 servings
Author: Dani Bowen


  • Large oven safe pot


  • 1 onion
  • 2 sweet potatoes
  • 1/4 head cabbage
  • 2 cloves garlic
  • 6 sprigs of thyme
  • 1.5 cups farro
  • 3 cups vegetables tock
  • 1 can chickpeas (15 oz)
  • 1/4 cup sherry vinegar
  • 1 sprig rosemary
  • parmesan cheese (optional)
  • olive oil
  • salt
  • pepper


  • Remove ends and peel from onion; then medium dice. Mince or grate garlic. Remove thyme leaves from stem. Remove rosemary from stem and rough chop leaves. Remove ends and peel from sweet potatoes and dice into 1" cubes. Slice cabbage into pieces about 1/4" thick. Open chickpeas and rinse gently.
  • Heat 1 tbsp oil in a large pot over medium heat. Add onion and sauté 3-4 min until softened and translucent. Add sherry vinegar and a pinch of salt and pepper and cook for 1 min. Add garlic, thyme, farro, sweet potatoes and cabbage, and chickpeas. Sauté 4-6 min until fragrant.
  • Add vegetable stock and stir. Bring to a boil and reduce heat to a simmer. Cover and transfer to the oven, bake 30 min; then, uncover, stir and return to the over for another 10-15 min until the liquid is absorbed and farro is tender but al dente.
  • Stir gently to fluff and incorporate. Finish with parmesan cheese, if using. Serve warm and enjoy!


Additional notes: Feel free to use your favorite winter/root vegetables! We've included sweet potatoes, onions, and cabbage, but carrots, parsnips, turnips, squash, kale, etc. would all be delicious here!

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