Sun Dried Tomato Chickpeas & Date Syrup Oyster Mushroom Bowl
This bowl is everything - crispy, salty, spicy, sweet and hearty - all wrapped into one. The elements take some prep, but they you can snack on it all week. It's my ideal lunch prep.
Ingredients
- 1/2 cup dried farro
- 1 15 oz. can of chickpeas drained and rinsed
- 1 tbsp olive oil
- 2 heaping tablespoons Calabrian chili paste
- 1/4 cup sun-dried tomatoes finely chopped
- 1 large lemon for zest and juice
- 16 ounces oyster mushrooms
- 1 tbsp olive oil
- 1 tbsp date syrup for a substitute, use honey
- 1 large handful of fresh parsley lightly torn
- salt & pepper to taste
Instructions
- Preheat the oven to 375F.
- Bring a large pot of water to a boil. Salt it generously and add the farro. Cook to your liking and drain. I like to cook mine for about 11-12 minutes.
- Drain and rinse the chickpeas and pat them dry. Add then to a baking sheet and coat in 1 tbsp of olive oil, salt and pepper. Roast at 375F for about 25-30 minutes or until sizzling and crisp.
- While the chickpeas are roasting, toss together the calabrian chili paste, the sundried tomatoes and the zest from one whole lemon.
- Clean and separate the oyster mushroom into small pieces.
- Put a pan on medium heat and add the oil. When the pan is hot, cook the oyster mushrooms in batches. Add them to the pan, drizzle with a touch of date syrup and season with salt. Cook for 2 minutes without touching them, or until they are brown on one side. Then flip and cook another two minutes. Repeat until all the mushrooms are crispy and set aside.
- When the chickpeas are out of the oven, toss them with the calabrian chili mixture. Set aside.
- Gently tear the parsley and toss with the juice from one lemon and salt.
- To assemble the bowl, use the farro as the base, then add the chickpeas, then the oyster mushrooms. Top with the lemony parsley and serve!
- This makes two servings. Store the ingredients separately and assemble as needed :)