Cumin-Roasted Carrots with Farro, Chickpeas & Feta
What an exciting midweek treat I have for you today- Cumin-Roasted Carrots with Farro, Chickpeas and Feta, yum! Not only is this an easy and delicious dinner option, I am seriously digging the autumnal colours, aren’t you?
We have been blessed with a spell of seriously gorgeous weather in West Michigan this week, it has been very warm, summery warm, but the sun is hanging lower in the sky, and the trees are beginning to shed their leaves. Dexter and I have tried to make the most of it with several long walks through the woods. Aside from the long walks I have mainly been hanging out in my kitchen trying to perfect some more autumnal recipes for you!
This creation is actually a blend of two recipes, the first created by food blogger royalty Deb Perelmen, who blogs over at the Smitten Kitchen, and the second is a recipe that caught my eye on The Kitchn. The result is a seasonal, simple yet flavorful dish that can be enjoyed as a main, or as part of a side. The sweet, aromatic roast carrots are the perfect compliment to the nutty farro, earthy chickpeas and salty feta. Are you sold yet? Dig in!
- 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
- Preheat oven to 375F/190C
- Cook farro according package instructions, once done, set aside to wait other ingredients to be ready
- 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
- After 30 minutes, stir the ingredients in the pan, and cook for a further 10 minutes uncovered, until the carrots are tender
- Remove the carrot mixture from the oven, and toss together with the cooked farro, seeds, vinegar, feta, and parsley
- Eat immediately!
Notes
I found that the leftovers did not reheat too well for this one, definitely best to enjoy fresh!
Again this recipe is adapted from here and here. Roast butternut squash would work really well in place of the carrots, if thats what you have to hand.
Simple and delicious!
🙂
What a gorgeous salad! I love making salads like this and eating them for lunch throughout the week! This is going in my rotation 🙂
Thank you so much Taylor! Hope you love it as much as I do!!
Such a colourful plate of food! Can’t wait to make at home 🙂
Thanks! Let me know how you like it!
What a gorgeous and colorful Salad Emma! I have never tried eating Farro, looks like I should!
Thanks Manali! You definitely should! It cooks so quickly and it’s got this great nutty, chewy texture.
Mmmmm, this looks so good! So many awesome things in one dish, and that cumin with carrots and chickpeas. Perfect! Thanks for the recipe, I’ll definitely be making this soon.
Thanks Katie!
Looks delish Emma! Two questions: do you think there’s a good substitute for the farro? Also, is this still yummy cold?
I think brown or wild rice, or quinoa would be your best bet! Also, I didn’t eat it cold, but I wasn’t thrilled when I reheated the leftovers, I would eat it fresh if possible 🙂
Ooo I’m planning to make a salad like this for a party tonight where I will surely be the only vegetarian! Love your version. 🙂
Thanks Ilanna! I can tell you it was carnivore approved in my household, hope you enjoy it!
Oh this is so my type of meal! I loveeee me some farro and with those roasted carrots?? Total yum!
Thanks Ashley!
I’m super late, but this still looks delicious!
Haha! Thanks lady 🙂