Roasted Carrots with Farro and Chickpeas

Wholesome farro topped with cumin-roasted carrots, chickpeas, and herbed crème fraîche.

2026-03-02 • 3 min read

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 1 cup dried farro, rinsed
• 1 lb heirloom carrots
• 1 can (15 oz) chickpeas, drained
• 2 tbsp olive oil, divided
• 1 tbsp garlic scapes, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt, divided
• 1/2 cup crème fraîche or plant-based sour cream
• 1 tbsp chopped fresh parsley
• 1 tsp water

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook farro according to package instructions (about 15 minutes). Drain excess water.
3. Return farro to pot. Add 1 tsp olive oil, minced garlic scapes, and 1/4 tsp salt. Mix well, then stir in chickpeas.
4. Arrange carrots on the prepared baking sheet. Drizzle with remaining olive oil and toss to coat.
5. Sprinkle carrots with cumin and remaining salt. Roast for 20-25 minutes until tender.
6. For the herbed crème fraîche: combine crème fraîche, parsley, and a dash of salt. Add water slowly to thin slightly.
7. Serve farro and chickpeas on plates, top with roasted carrots, and drizzle with herbed crème fraîche.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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