Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Don’t be intimidated by its gourmet looks—this recipe is simple to make once you get going. It has several different components, but none are complicated, and they come together beautifully.

• 1 cup dried farro, rinsed
• 1 teaspoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, pressed or minced
• ½ teaspoon salt
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

• 1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon ground cumin
• Salt and pepper

• 3 tablespoons pepitas (green pumpkin seeds)
• ½ teaspoon extra virgin olive oil
• Pinch of cumin
• Pinch of chili powder
• Pinch of salt

• ⅓ cup crème fraîche
• 1 tablespoon chopped fresh parsley
• 2 teaspoons water
• Salt and pepper, to taste

• 1 more tablespoon chopped fresh parsley