Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Dried Farro: 1 cup dried farro, rinsed
- Garlic: 1 clove garlic, pressed or minced
- Chickpeas: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- Parsley: 1 tablespoon chopped fresh parsley
- Salt And Pepper: Salt and pepper, to taste
- Parsley: 1 more tablespoon chopped fresh parsley
To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (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 (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 1/2 teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
Visual cue
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).
Step help
Watch for
around 15 minutes
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).
Source
Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
References
This step uses
- 2 teaspoons water
- Pinch of salt
- 1/2 teaspoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1/2 teaspoon salt
- 1 clove garlic, pressed or minced
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- 1 cup dried farro, rinsed
Full ingredient reference
- 1 cup dried farro, rinsed
rinsed
- 1 teaspoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, pressed or minced
pressed or minced
- 1/2 teaspoon salt
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked 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)
scrubbed clean and patted dry (I didn't peel mine)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper
- 3 tablespoons pepitas (green pumpkin seeds)
- 1/2 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
to taste
- 1 more tablespoon chopped fresh parsley