Ingredients
Farro and Chickpeas
- 1 cup dried farro, rinsed
- 1 teaspoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, pressed or minced
- ½ teaspoon salt
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Roasted Carrots
- 1 pound slender heirloom carrots, scrubbed clean and patted dry
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon ground cumin
- Salt and pepper, to taste
Spiced Pepitas
- 3 tablespoons pepitas (green pumpkin seeds)
- ½ teaspoon extra virgin olive oil
- Pinch of cumin
- Pinch of chili powder
- Pinch of salt
Herbed Crème Fraîche
- ⅓ cup crème fraîche
- 1 tablespoon chopped fresh parsley
- 2 teaspoons water
- Salt and pepper, to taste
- 1 more tablespoon chopped fresh parsley (for garnish)
Instructions
- Cook the Farro: In a medium saucepan, combine the rinsed farro with at least three cups of water, enough to cover it by a couple of inches. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender but still pleasantly chewy—this takes around 15 minutes for pearled farro or 25 to 40 minutes for unprocessed farro. Drain any excess water and return the farro to the pot. Stir in 1 teaspoon olive oil, lemon juice, garlic, and ½ teaspoon salt. Add the chickpeas and mix well. Cover and set aside until ready to assemble.
- Roast the Carrots: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and arrange the carrots on it. Drizzle the carrots with 1 tablespoon of olive oil and sprinkle with ground cumin, salt, and pepper. Toss with your fingers to evenly coat the carrots in oil and spices. Roast for 20 to 35 minutes, depending on the size of your carrots, until they can be easily pierced with a fork. Check thinner carrots at 20 minutes and remove as soon as they are tender.
- Toast the Pepitas: Heat ½ teaspoon of olive oil in a small skillet over medium heat until shimmering. Add the pepitas along with pinches of cumin, chili powder, and salt. Stir frequently and cook until the pepitas turn golden around the edges and start popping slightly. Remove from heat and allow to cool.
- Prepare the Herbed Crème Fraîche: In a small bowl, combine the crème fraîche, 1 tablespoon chopped parsley, 2 teaspoons water, and a pinch of salt and pepper. Stir until smooth and set aside.
- Assemble and Serve: Spread the farro and chickpea mixture onto a large serving platter. Arrange the roasted carrots in a single layer atop the farro. Drizzle the herbed crème fraîche generously over the carrots, then sprinkle with the toasted pepitas and the remaining tablespoon of chopped parsley. Serve immediately or allow the dish to cool to room temperature to enjoy later.
Notes
- Use slender heirloom carrots for quicker roasting and better texture, but any carrots will work.
- Pepitas can be toasted without oil for a lower-fat option, but the oil helps the spices adhere better.
- The herbed crème fraîche can be swapped with plain Greek yogurt for a tangier taste and lighter texture.
- Farro can be cooked ahead of time and refrigerated; reheat slightly before assembling.
- This dish can be served warm or at room temperature, making it great for meal prep or gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
