Farro & Kabuli Chickpea Mushroom Bowl with Spring Sorrel Sauce

There's nothing we appreciate more than the value of having batch cooked grains and beans in the fridge or freezer for when you need dinner on the table relatively fast. This sauce is a great way to incorporate some unusual spring greens, but if you can't access sorrel, feel free to leave it out, it will still be amazing. 

Farro & Kabuli Chickpea Mushroom Bowl with Spring Sorrel Sauce
2/3 cup dry Flourist Kabuli Chickpeas (roughly 2 cups cooked)
2 cups cooked Flourist Farro 
20 grams dried chanterelle mushrooms 
2 tbsp olive oil 
1/2 large white onion, chopped 
1 clove garlic, minced
1 tsp salt, or to taste
Freshly ground black pepper
1/4 tsp dried chilli flakes 
1/2 cup pine nuts, toasted 
1 -2 tbsp butter 
2 cups mixed fresh mushrooms 
Spring Sorrel Sauce to taste
4 cups fresh Arugula leaves 
Fresh parmesan for garnishing 

Spring Sorrel Sauce 
1 packed cup fresh sorrel 
1 packed cup fresh flat leaf parsley 
1 packed cup fresh cilantro 
1/4 cup lemon juice 
1/4 cup olive oil 
1/2 tsp salt
2 tbsp capers 
Optional: 1 seeded jalapeno
Optional: 1 clove fresh garlic 

If using dry Kabuli Chickpeas, soak in plenty of fresh cold water for 8-24 hours. Cook according to package directions. Cook Farro according to package directions. These steps can be done several days in advance. 

First, boil water and place the dry mushrooms in a medium sized bowl. Pour boiling water over the mushrooms to cover and set a bowl or plate over top to trap the steam. Allow the mushrooms to soak, covered, for 30 minutes. 

While the mushrooms soak, prepare the Spring Sorrel Sauce by combining all of the ingredients in a high-powered blender and set aside. Toast the pine nuts on the stove top until just browned and set aside. Prepare the fresh mushrooms by slicing and setting aside. When the mushrooms are finished soaking, drain them and roughly chop. 

When ready to prepare the bowls, heat the olive oil in a large wok or sautée pan. Add the chopped onion and cook, until glistening, about 6-8 minutes. Add the garlic and salt, and cook a further 1-2 minutes until the garlic is fragrant. Add the chopped chanterelle mushrooms, cooked Flourist Farro, and cooked Flourist Kabuli Chickpeas. Stir well and sprinkle with freshly ground black pepper and the chili flakes.  Lower the heat and allow to cook for 8-10 minutes to allow the flavours to mingle. 

While the Farro & Chickpea mixture cook, heat a second pan and add the butter (or olive oil). Add the sliced fresh mushrooms and cook until the liquid has evaporated, about 10-12 minutes. Stir the mushrooms often to ensure even cooking distribution. 

To serve the bowls, place a generous handful of arugula leaves in each bowl, just off to the side. Add portions of the Farro & Chickpea mixture and top the bowls with the toasted pine nuts, cooked fresh mushrooms, parmesan cheese, and the Spring Sorrel Sauce. Serve with a hearty glass of wine.