Roasted Carrot  Chickpea Farro

Olive Oil



Cumin Paprika Cayenne Pepper Salt & Pepper

Pearled Farro





Preheat the oven to 400 degrees F. In a large bowl, whisk the cumin, paprika, cayenne pepper, salt and black pepper with the olive oil.

Stir the diced carrots and chickpeas into the spiced oil making sure to coat them in the mixture.

Spread the carrots and chickpeas across a sheet pan in a single layer.

Roast the carrots and chickpeas for 30-35 minutes. The carrots should be tender in the middle and the chickpeas should be golden brown and crisp.

Combine the farro and water in a pot. Bring to a boil and simmer until tender but still chewy, about 12-15 minutes. Then drain the farro and remaining water in a fine mesh strainer.

Stir together the farro, roasted carrots & chickpeas, scallions, pistachios, parsley and additional salt and pepper.

Roasted Carrot  Chickpea Farro