Roasted Carrots with Farro, Herbed Crème Fraîche & Pepitas

1. To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still a bit chewy, about 15 minutes for pearled farro. Drain off the excess water and return the farro to the pot. Add the olive oil, the lemon juice, garlic and Kosher salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.

2. To roast the carrots: Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper or foil and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Ensure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 30 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots earlier than the fatter ones.

3. To toast the pepitas: This can be done in a toaster oven or skillet. Add ½ teaspoon olive oil, the pepitas and generous pinches of cumin, chili powder and salt and toss together. Cook, stirring frequently, until the pepitas turn golden on the edges and start to make little popping noises. Remove from heat to cool.

4. To make the herbed crème fraîche: Combine the crème fraîche, chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.

5. To assemble: Pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and fresh parsley. Serve warm or at room temperature.