Roasted Carrots with Farro & Chickpeas

• Produce

  • 1 can Chickpeas
  • 1 clove Garlic
  • 1 lb Heirloom carrots, slender
  • 1 tbsp Parsley, fresh

• Condiments

  • 1 tsp Lemon juice

• Pasta & Grains

  • 1 cup Farro, dried

• Baking & Spices

  • 1 Pinch Chili powder
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 4 1/2 tsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground
  • 1 Pinch Cumin
  • 3 tbsp Pepitas

• Liquids

  • 2 tsp Water

• Other

  • 1 More tablespoon chopped fresh parsley

Found on foodblogs.com

Description

Ingredients

• 1 cup dried farro, rinsed
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, pressed or minced
• ½ teaspoon salt
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
• 1 pound slender heirloom carrots, scrubbed clean
• 1 tablespoon olive oil
• ¼ teaspoon ground cumin
• Salt and pepper
• 3 tablespoons pepitas (green pumpkin seeds)
• ½ teaspoon olive oil
• Pinch of cumin
• Pinch of chili powder
• Pinch of salt
• 1 tablespoon chopped fresh parsley
• 2 teaspoons water
• Salt and pepper, to taste
• 1 more tablespoon chopped fresh parsley