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Roasted Carrots With Farro & Chickpeas - Cookie And Kate

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 and patted dry (I didn't peel mine)
• 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
• ⅓ cup Vermont Creamery crème fraîche
• 1 tablespoon chopped fresh parsley
• 2 teaspoons water
• Salt and pepper, to taste
• 1 more tablespoon chopped fresh parsley

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