Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Adapted from https://cookieandkate.com/roasted-carrots-recipe-with-farro-chickpeas/#tasty-recipes-23979-jump-target 

Makes 4-8 servings 

Ingredients for Farro and Chickpeas:

• 1 cup dried farro, rinsed
• 1 teaspoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, pressed or minced
• 1 can (15 ounces) chickpeas, rinsed/drained

Ingredients for Spiced Pepitas:

• 3 tablespoons pepitas (green pumpkin seeds)
• ½ teaspoon extra virgin olive oil
• Pinch of cumin
• Pinch of chili powder
• Pinch of salt

Ingredients for Roasted Carrots:

• 1 pound slender heirloom carrots, (scrubbed)
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ground cumin

Ingredients for Herbed Crème Fraîche:

• ? cup crème fraîche
• 1 tablespoon chopped fresh parsley
• 2 teaspoons water

Directions:

1. Start with the farro: In a medium saucepan and cover with enough water to cover the farro by a couple of inches. Bring 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, lemon juice, garlic, and chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
2. ** While the farro is cooking, roast the carrots: Preheat the oven to 425 degrees F. On a rimmed cookie sheet add the carrots. Drizzle with olive oil and sprinkle with cumin, and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots.
3. To toast the pepitas: Add the olive oil to a small skillet over medium heat, until shimmering. Add the pepitas and generous pinches of cumin, and chili powder. Cook, stirring frequently, until the pepitas are turning golden on the edges and start to make little popping noises. Remove from heat to cool.
4. To make the herbed crème fraiche: in a small bowl combine the crème fraiche combine the parsley, and water.
5. To assemble the dish: 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 one tablespoon chopped fresh parsley. Can be served warm or cooled to room temperature.

Nutrition Information per serving:

Approximate nutrient analysis based of 1/8^th serving

Calories 245kcal
Carbohydrates 36g
Protein 7g
Fat 8g
Sodium 210mg
Fiber 8g