Roasted Carrots with Farro and Chickpeas

1. In a medium saucepan, combine farro with enough water to cover by a couple of inches (at least 3 cups of water). Bring the water to a boil, and then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon 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 425 degrees. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 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.

3. To toast the pepitas: In a small skillet over medium heat, warm ¼ teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin and chili powder. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.

4. To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Pour Basil Lemon Drizzle (see separate recipe) generously over the carrots, and then sprinkle them with pepitas and 1 tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature.