Step 1

• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, combine 1/2 cup farro (1 cup for 4 servings; be sure to measure—we sent more), 21/2 cups water (5 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid evaporates before farro is done, add a splash of water.

Step 2

• Wash and dry produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1⁄3 tsp (1/2 tsp for 4 servings). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Step 3

• Toss chickpeas on one side of a baking sheet with a drizzle of oil, half the curry powder (you’ll use the rest in the next step), salt, and pepper. • Toss broccoli on empty side with a drizzle of oil, salt, and pepper. Roast on middle rack until crispy and tender, 18-20 minutes. (It’s natural for the chickpeas to pop a bit while roasting.)

Step 4

• Heat a drizzle of oil in a large pan over medium-high heat. Add ginger, garlic, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until fragrant, 30 seconds. • Add cumin, garam masala, chili powder, and remaining curry powder. Toast, stirring, until fragrant, 1 minute.

Step 5

• Stir tomato paste, stock concentrates, 2 cups water, 1/2 tsp sugar, and 1/2 tsp salt (for 4 servings use 4 cups water, 1 tsp sugar, and 1 tsp salt) into pan with aromatics. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until sauce has thickened and reduced by about half, 4-6 minutes. Taste and season with salt if desired. • Add cooked farro to pan. Stir to combine.

Step 6

• Remove pan from heat. Stir in 1/2 TBSP butter (1 TBSP for 4 servings) until melted. Season with salt to taste. • Divide curried farro between bowls. Top with chickpeas and broccoli in separate sections. Drizzle bowls with yogurt. Garnish with scallion greens and serve.