Heat 2 tbsp vegetable oil in large nonstick skillet over medium-low heat. Add garlic and cook, tossing frequently, until beginning to brown, 2 to 3 minutes. Add peanuts and cook until garlic and peanuts are toasted, another 1 to 2 minutes. Remove nuts and garlic from oil with slotted spoon and transfer to small bowl, leaving peanut oil in skillet. Sprinkle peanuts and garlic with lime zest and a pinch of salt and toss to combine.

Heat same skillet with peanut oil over medium-high heat and add ginger. Cook until fragrant, 1 to 2 minutes. Add chickpeas, tomatoes, and kale, cover, and cook until kale is wilted and tender and tomatoes begin to soften, 4 to 5 minutes. Add curry paste, coconut milk, sugar, and ¼ cup water. Bring to a simmer and cook uncovered until thickened, 3 to 4 minutes. Stir in lime juice and a pinch of salt.

Make small tear at top of farro bag and microwave for 60 seconds. Divide farro between bowls and top with chickpea massaman curry. Sprinkle with crispy garlic and peanuts. Enjoy! (TIP: You can also combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.