Coconut Curried Skillet Farro and Chickpeas with Smoky Potatoes

INGREDIENTS

Farro:

3 1/2 cups

cooked farro

1 1/2 tbsp

vegan butter

1 1/2 tbsp

curry powder

1/4 tsp

cinnamon

1/4 cup

flat leaf parsley, finely chopped

1 1/2 cups

kale, chopped and packed (or try frozen kale)

16 oz

canned chickpeas, drained and rinsed

1/4 cup

coconut milk (or coconut cream)

1/4 cup

chopped raw almonds

2 tsp

maple syrup, grade B

OPTIONAL: pinch of fresh orange peel or golden raisins (optional)

Potatoes:

1 1/2 cups

potato, peeled and diced (any variety)

1 tsp

smoked paprika

1 tbsp

virgin coconut oil

Whole dish: salt and pepper to taste (I added about 1/3 tsp pink salt)