From Cookie and Kate
Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 20
12 things you may not have.
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 cup dried farro, rinsed
- 1 teaspoon extra virgin 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
- 1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon ground cumin
- Salt and pepper
- 3 tablespoons pepitas (green pumpkin seeds)
- ½ teaspoon extra virgin olive oil
- Pinch of cumin
- Pinch of chili powder
- Pinch of salt
- ⅓ cup crème fraîche
- 1 tablespoon chopped fresh parsley
- 2 teaspoons water
- Salt and pepper, to taste
- 1 more tablespoon chopped fresh parsley
Nutrition · per serving
- Calories
- 249 kcal
- Fat
- 8.4 g
- Fiber
- 8.4 g
- Sugar
- 6 g
- Sodium
- 314.3 mg
- Protein
- 6.9 g
- Trans fat
- 0 g
- Cholesterol
- 8.3 mg
- Carbohydrate
- 35.9 g
- Saturated fat
- 2.9 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.