Roasted carrots with farro and chickpeas

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If you haven't tried farro yet, you need to go get some and try it right now. Farro is an ancient whole grain and while it does contain some gluten, it's typically broken down after a sprouting and fermentation process, similar to how gluten is broken down during the sourdough process. But there are many health benefits to reap when you swap out your typical grain, such as white rice, and replace it with farro, just as we've done in the recipe below.
In this dish, farro comes together with roasted carrots and chickpeas to make one dish that isn't only incredibly tasty, it's very healthy for you too. The carrots and farro are cooked separately but they call come together in the end and are finished with a light drizzle of vinegar to give it some tang while the feta that's sprinkled over top adds some welcome saltiness.
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Roasted Carrots with Farro and Chickpeas
4
10 minutes
40 minutes
50 minutes
1 cup farro, rinsed
2 cups carrots (about three large carrots), peeled and thinly sliced
1 onion, finely diced
1 15-ounce can of chickpeas, drained
2 tablespoons olive oil
1 tablespoon cumin
1/2 cup vegetable stock
1 tablespoon red wine vinegar
1/2 cup feta, crumbled
1/4 cup parsley, finely chopped
Preheat the oven to 375 degrees Fahrenheit. Place the farro into a medium-sized saucepan and cover with at least three cups of water. You'll need enough water to cover the farro by at least a few inches. Bring to a boil and then reduce the heat to medium. Simmer just until the farro is tender but still has a bit of bite left to it. This may take longer if you're using unprocessed farro).
In a large roasting pan combine carrots, onion, chickpeas, olive oil and cumin. Season with salt and pepper and pour the vegetable stock over top of everything. Cover with foil and cook for 30 minutes. After 30 minutes, remove foil, stir, and continue cooking for another ten minutes uncovered.
Remove cooked carrot mixture from then oven and transfer to a large bowl. Toss with cooked farro, red wine vinegar, and parsley.
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