Name: Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 to 8 servings
Ingredients: 1 cup dried farro, rinsed; 1 teaspoon olive oil; 1 teaspoon lemon juice; 1 clove garlic, pressed or minced; 1/2 teaspoon salt; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn't peel mine); 1 tablespoon olive oil; 1/4 teaspoon ground cumin; Salt and pepper; 3 tablespoons pepitas (green pumpkin seeds); 1/2 teaspoon olive oil; Pinch of cumin; Pinch of chili powder; Pinch of salt; 1/3 cup Vermont Creamery crème fraîche; 1 tablespoon chopped fresh parsley; 2 teaspoons water; Salt and pepper, to taste; 1 more tablespoon chopped fresh parsley