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 1x


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


Preheat the oven to 400 degrees F.

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.

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.

Stir the carrots and chickpeas into the farro with scallions, pistachios, 1/2 teaspoon salt and 1/2 teaspoon pepper.