Roasted Carrots with Farro & Chickpeas
Ingredients
Farro and Chickpeas
-
1
cup
dried farro
-
1
teaspoon
extra virgin olive oil
-
1
teaspoon
lemon juice
-
1
clove
garlic
-
½
teaspoon
salt
-
1
can
chickpeas (15 ounces)
Roasted Carrots
-
1
pound
slender heirloom carrots
-
1
tablespoon
extra virgin olive oil
-
¼
teaspoon
ground cumin
-
to taste
salt and pepper
Spiced Pepitas
-
3
tablespoons
pepitas
-
½
teaspoon
extra virgin olive oil
-
a pinch
cumin
-
a pinch
chili powder
-
a pinch
salt
Herbed Crème Fraîche
-
⅓
cup
crème fraîche
-
1
tablespoon
chopped fresh parsley
-
2
teaspoons
water
-
to taste
salt and pepper
Garnish
-
1
tablespoon
chopped fresh parsley
Instructions
- Cook the farro by boiling it in water until tender, then mix with olive oil, lemon juice, garlic, salt, and chickpeas.
- Preheat the oven and roast the carrots with olive oil, cumin, salt, and pepper until tender.
- Toast the pepitas in a skillet with olive oil and spices until golden.
- Prepare the herbed crème fraîche by mixing crème fraîche, parsley, water, salt, and pepper.
- Assemble the dish by layering the farro mixture with roasted carrots, drizzling with crème fraîche, and topping with pepitas and parsley.
Nutrition Facts (estimated)
Servings
4 to 8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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