Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
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Cookie and Kate · by Cookie and Kate★ 4.9

Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 33%
CARBS 69G56% OF CAL
13G FIBER0G ADDED10G INTRINSIC45G OTHER10G TOTAL SUGAR
FAT 18G33% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted carrots with farro, chickpeas, and pumpkin seeds topped with herbed crème fraîche. A colorful, satisfying vegetarian bowl that works as a main or side.

mainbowlbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup dried farro, rinsed
  • 1 teaspoon extra virgin 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 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
  • 1 more tablespoon chopped fresh parsley
PREP
15M
SODIUM
1165MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.