Cumin-Roasted Carrots with Farro, Chickpeas & Feta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup farro
  • 2 cups carrots (about 6 medium carrots) peeled and cut into rounds
  • 1 medium sized onion, diced
  • 2 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • ½ cup low sodium vegetable stock
  • ⅓ cup pumpkin seeds, or sunflower seeds
  • 1 tbsp red wine vinegar
  • ½ cup feta, crumbled
  • ¼ cup parsley, chopped
Method
  1. Preheat oven to 375F/190C
  2. Cook farro according package instructions, once done, set aside to wait other ingredients to be ready
  3. In a large roasting pan, combine carrots, onion, chickpeas, olive oil and cumin. Season with a little salt and pepper. Pour the vegetable stock over the top, cover with foil and cook covered for 30 minutes
  4. After 30 minutes, stir the ingredients in the pan, and cook for a further 10 minutes uncovered, until the carrots are tender
  5. Remove the carrot mixture from the oven, and toss together with the cooked farro, seeds, vinegar, feta, and parsley
  6. Eat immediately!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/cumin-roast-carrots-farro-chickpeas-feta/