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Gather · then cook
Metric
US
Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
Scaled for 4 portions · 5 steps
1 cup
dried farro, rinsed
1 tsp
extra virgin olive oil
1 tsp
lemon juice
1 clove
garlic, pressed or minced
0.5 tsp
salt
1
can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
455 g
slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)
1 tbsp
extra virgin olive oil
0.25 tsp
ground cumin
—
Salt and pepper
3 tbsp
pepitas (green pumpkin seeds)
0.5 tsp
extra virgin olive oil
1 pinch
cumin
1 pinch
chili powder
1 pinch
salt
0.33 cup
crème fraîche
1 tbsp
chopped fresh parsley
2 tsp
water
—
Salt and pepper, to taste
1
more tablespoon chopped fresh parsley
0 of 20 gathered
Cook Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche · Cookbook