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Roasted Carrot Chickpea Farro

Roasted Carrot Chickpea Farro

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4


Seasoned with cumin, paprika and cayenne pepper, this easy roasted carrot chickpea farro with pistachios and scallions has a touch of heat.


  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 11/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pound carrots, peeled and diced 1/4 inch
  • 115 ounce can chickpeas, rinsed and drained
  • 1 cup farro
  • 3 cups water
  • 2 scallions, thinly sliced
  • 1/4 cup chopped pistachios


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, stir together the cumin, paprika, cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper and olive oil. Add the carrots and chickpeas, tossing to coat. Spread the carrots and chickpeas over a sheet pan in a single layer. Roast until the carrots are tender in the center and lightly browned at the edges and the chickpeas are crispy, about 25-30 minutes.
  3. In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 10 minutes until the grains are tender. Let stand for 5 minutes. Drain any remaining water and transfer the farro to a large bowl.
  4. Stir the carrots and chickpeas into the farro with scallions, pistachios, 1/2 teaspoon salt and 1/2 teaspoon pepper.