Recipe blog #5 – Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Farro and chickpeas
1 cup dried farro, rinsed
1 teaspoon 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 (I didn’t peel mine)
1 tablespoon olive oil
¼ teaspoon ground cumin
Salt and pepper
Spiced pepitas
3 tablespoons pepitas (green pumpkin seeds)
½ teaspoon olive oil
Pinch of cumin
Pinch of chili powder
Pinch of salt
Herbed crème fraîche
⅓ cup Vermont Creamery crème fraîche
1 tablespoon chopped fresh parsley
2 teaspoons water
Salt and pepper, to taste
1 more tablespoon chopped fresh parsley

Farro: In a medium saucepan, combine the rinsed farro with (3) cups water (enough water to cover the farro by a couple of inches). Bring 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 (pearled farro 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 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
Carrots: Preheat the oven to 425. Line baking sheet with parchment paper & add the carrots. Drizzle them with 1 tablespoon olive oil & sprinkle with cumin, salt & pepper. Make sure the carrots are lightly and evenly coated in oil and spices. Roast for approx. 20 to 35 minutes, until carrots are easily pierced by a fork.
Pepitas: In small skillet over medium heat, warm ½ teaspoon olive oil until shimmering. Add the pepitas & generous pinches of cumin, chili powder & salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises.
Herbed crème fraîche, combine the crème fraîche, 1 tablespoon chopped parsley, water, & a few dashes of salt & pepper in a small bowl. Stir to combine.
To assemble: pour the farro & 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 & sprinkle them with pepitas. Add 1TBL chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).

Recipe from: cookieandkate.com