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 1½ 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
Toasted 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 rinsed farro with at least 3 cups of water, enough to cover the grains by a couple of inches. Bring to a boil, then reduce to a gentle simmer, stirring occasionally. Cook until farro is tender but still chewy—about 15 minutes for pearled farro or 25-40 minutes for unprocessed. Drain excess water and return farro to pot. Stir in 1 teaspoon olive oil, lemon juice, minced garlic, and ½ teaspoon salt. Add chickpeas and mix thoroughly. Cover and set aside until assembly.
- Roast the carrots: Preheat oven to 425°F (220°C). On a parchment-lined rimmed baking sheet, place carrots and drizzle with 1 tablespoon olive oil. Sprinkle with ground cumin, salt, and pepper. Toss with fingers to coat evenly. Roast for 20 to 35 minutes, depending on carrot size, until tender and easily pierced with a fork. Remove slender carrots sooner as they finish earlier.
- Toast the pepitas: In a small skillet over medium heat, warm ½ teaspoon olive oil until shimmering. Add pepitas, cumin, chili powder, and salt. Stir frequently until pepitas are golden at edges and start making popping sounds. Remove from heat and let cool.
- Prepare herbed crème fraîche: In a small bowl, combine crème fraîche, 1 tablespoon chopped fresh parsley, water, salt, and pepper. Stir well and set aside.
- Assemble the dish: Spread the farro and chickpea mixture on a large serving platter. Arrange roasted carrots in a single layer over the top. Drizzle generously with herbed crème fraîche, then sprinkle toasted pepitas and remaining 1 tablespoon chopped fresh parsley over the dish. Serve immediately or at room temperature.
Notes
- For best texture, use pearled farro for quicker cooking times; adjust water and simmer accordingly.
- The carrot roasting time will vary depending on their thickness—thin carrots require less time.
- Crème fraîche can be substituted with Greek yogurt for a tangier variation.
- To make this dish vegan, replace crème fraîche with a plant-based yogurt alternative.
- Leftovers can be refrigerated and served cold or gently reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
