Ingredients
1cupdried farrorinsed
1tspolive oil
1tsplemon juice
1garlic clovepressed or minced
½tspsalt
15ozchickpeas1 can rinsed and drained, or 1 1/2 cups cooked chickpeas
1lbslender heirloom carrotsscrubbed clean and patted dry
1tbspolive oil
¼tspcuminground
salt and pepper
3tbsppepitasgreen pumpkin seeds
½tspolive oil
cuminpinch
chili powderpinch
saltpinch
⅓cupcrème fraîchelike Vermont Creamery
1tbspfresh parsleychopped
2tspwater
salt and pepperto taste
1tbspfresh parsleychopped, or more
Preparation
In a medium saucepan, combine the rinsed farro with at least 3 cups of water or with enough water to cover the farro by a couple of inches.
Bring the water to a boil, then reduce heat to a gentle simmer.
Cook, stirring occasionally until the farro is tender to the bite but still pleasantly chewy. For pearled farro, this will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.
Drain off the excess water and return the farro to the pot.
Add olive oil, lemon juice, garlic, and salt.
Mix well, then add the chickpeas and stir to combine. Set aside, covered, until ready to assemble.
Preheat the oven to 425 degrees F.
Line a large, rimmed baking sheet with parchment paper and add the carrots.
Drizzle with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper.
Use fingers to make sure the carrots are lightly and evenly coated in oil and spices.
Roast for 20 to 35 minutes, or until the carrots are easily pierced by a fork near the top of their stems.
In a small skillet over medium heat, warm olive oil until shimmering.
Add the pepitas and generous pinches of cumin, chili powder and salt.
Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
Combine the crème fraîche, chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
Pour the farro and chickpea mixture onto a large serving platter.
Arrange the carrots in a single layer over the mixture.
Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and chopped fresh parsley.
Serve immediately or let the dish cool to room temperature.
