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Farro with roasted carrots and chickpeas in a bowl.
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5 from 4 votes

Roasted Carrot Farro

Seasoned with cumin, paprika and cayenne pepper, this easy roasted carrot farro has chickpeas, pistachios and scallions.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dishes
Cuisine: Mediterranean
Servings: 4
Author: Paige Adams

Ingredients

  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pound carrots, peeled and diced 1/4 inch
  • 1-15 ounce can chickpeas, drained and rinsed
  • 1 cup pearled farro, rinsed
  • 3 cups water
  • 2 scallions, thinly sliced
  • 1/4 cup chopped pistachios
  • 2 tablespoons chopped parsley

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large bowl, whisk the cumin, paprika, cayenne pepper, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  • Stir the carrots and chickpeas into the spice-oil mixture.
  • Spread the carrots and chickpeas across a sheet pan in a single layer.
  • Roast the carrots and chickpeas for 30-35 minutes until the carrots are tender in the middle and the chickpeas are golden brown and crisp on the outsides.
  • While the carrots and chickpeas are in the oven, combine the farro and water in a medium saucepan. Bring the water to a boil. Reduce the heat and simmer the farro for 12-15 minutes until it is cooked through but still has a chewy bite. Drain the farro and remaining water from the saucepan into a fine mesh strainer. Transfer it to a large bowl.*
  • Stir the carrots, chickpeas, scallions, pistachios, parsley, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper into the farro.

Notes

*If you know you are planning to serve the farro cold or at room temperature, rinse it with cold water when you drain it into a strainer. This will help the grains retain their chewy texture.
To make the recipe gluten free, use brown rice or wild rice instead of farro.
Diced butternut squash or sweet potatoes can be substituted for carrots.
You can use chopped walnuts or almonds instead of pistachios.
Store leftovers in an airtight container in the refrigerator up to 3 days. If you eat them cold, take them out of the fridge 10-15 minutes before you’re going to serve them. Then they won’t be as cold. You can warm them in the microwave.
Optional Additions
You can add one or more of the following:
  • Crumbled feta
  • Diced avocados
  • Baby arugula or spinach

Nutrition

Calories: 429kcal | Carbohydrates: 68g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1263mg | Potassium: 785mg | Fiber: 17g | Sugar: 7g | Vitamin A: 19404IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 4mg