A chewy, saucy, satisfying bowl that is fast enough for lunch and cozy enough for dinner. This Farro and Garbanzo Bean Bowl layers crispy veggie sausage, warm spiced chickpeas, and silky spinach over nutty farro. It’s pantry-friendly, budget-smart, and very hot-sauce-friendly. The sizzle when the cumin hits the pan is your cue you’re on track.
Monday Bowl, Major Mood Lift.
After a big, happy weekend, I always want something easy that still tastes like a small victory. This bowl is that. Farro cooks while the skillet heats, chickpeas and veggie sausage get golden, spinach melts down, and you’re eating before the inbox can misbehave.
I keep a jar of “use-soon” grains in the pantry, so farro is almost always within reach. The texture here is the hook, chewy grains against crispy chickpeas, with enough warmth from paprika and cumin to wake up a Monday. If I’m feeling extra, I add a lemony drizzle or a shower of hard cheese.
How I serve it:
Here’s exactly how I make it.
Key Ingredients
- Farro — Nutty chew that anchors the bowl. Swap with quinoa for gluten-free or barley for similar texture.
- Chickpeas (garbanzo beans) — Creamy inside, crisp outside when pan-fried. White beans work in a pinch.
- Veggie sausage — Adds savory bite and browns quickly. Use chicken sausage if you eat meat, or skip and add extra chickpeas.
- Spinach — Wilts into the mix for color and softness. Kale or chard need an extra minute or two.
- Olive oil — Helps chickpeas and sausage crisp.
- Paprika — Sweet warmth and color. Smoked paprika gives a deeper, smoky note.
- Cumin — Earthy backbone that loves chickpeas.
- Salt and black pepper — Balance and a little bite.
- Hot sauce — The final pop. Use your favorite style.
How to Make Farro & Garbanzo Bean Bowl (Step-by-Step)
You’ll go from simmer to sizzle, then straight to the bowl. Clear and simple.
1) Cook the Farro
- Bring a saucepan of salted water to a boil, then add quick-cook farro.
- Simmer until tender, usually 10 to 15 minutes for quick-cook. Drain well. Keep warm.
2) Brown the Sausage and Chickpeas
- Slice veggie sausages lengthwise, then into small half-moons so they brown quickly.
- Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
- Add sausage pieces. Cook, tossing every minute, until golden on the edges, about 3 to 4 minutes.
- Rinse and drain chickpeas very well, then add to the skillet. Cook, stirring often, until the chickpeas are hot and lightly crisp, about 3 to 4 minutes.
3) Season
- Sprinkle in paprika, cumin, and a pinch of salt. Stir until the spices bloom and smell toasty, about 30 seconds. If the pan looks dry, add a small drizzle of oil.
4) Wilt the Greens
- Add handfuls of spinach and toss until just wilted, about 1 to 2 minutes.
- Crack in black pepper to taste. Turn off the heat.
5) Build the Bowl
- Spoon farro into bowls.
- Top with the chickpea and sausage mixture.
- Finish with hot sauce. Add grated hard cheese if you like a salty finish.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook farro and the chickpea mixture up to 3 days in advance. Keep spinach separate and wilt it fresh during reheat for best color.
- Storage: Refrigerate portions in airtight containers up to 4 days.
- Freezer: Farro and chickpeas freeze well up to 2 months. Freeze spinach separately or add fresh after reheating.
- Reheating: Skillet, medium heat with a splash of water or oil, 3 to 4 minutes until hot. Microwave works in 60- to 90-second bursts, stirring once. Air fryer, 350°F (175°C) for 3 to 5 minutes to re-crisp chickpeas, then stir in fresh spinach.
Farro & Garbanzo Bean Bowl FAQS
Yes. Cook in salted water until tender, usually 25 to 30 minutes. Drain well.
Absolutely. Portion into containers with farro on the bottom. Reheat, then add spinach to wilt or fold in a fresh handful.
Use quinoa or brown rice and a gluten-free sausage, or skip sausage and add more chickpeas.
No. You can use chicken sausage or omit and add toasted nuts or seeds for texture.
Any style you love. Vinegar-forward sauces add brightness, smoky styles add depth.
Garbanzo & Farro Bowl
Ingredients
For the bowl
- 8 oz quick-cook farro
- 2 tsp olive oil
- 2 pieces veggie sausages sliced into half moons
- 1 can garbanzo beans rinsed & drained
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 pinch salt
- 2 large handfuls spinach fresh
- fresh cracked black pepper to taste
- hot sauce for serving
Instructions
- Cook the farro according to package directions. Quick-cook farro should take 10–15 minutes.
- Slice veggie sausages lengthwise, then into 1/4-inch half moons. Heat olive oil in a skillet over medium-high heat and cook sausages until golden.
- Add rinsed garbanzo beans to the pan. Cook, tossing often, until beans are heated through. Add a little more oil if needed.
- Season with paprika, cumin, and salt. Add spinach and cook until just wilted, about 2 minutes. Finish with cracked black pepper.
- To serve, place farro in bowls and top with the garbanzo mixture. Finish with hot sauce to taste.
Equipment
- Large pot
- Skillet
- Spatula
- Colander
