Roasted Carrots, Chickpeas, and Farro with Herb Tahini

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Roasted Carrots, Chickpeas, and Farro with Herb Tahini

Sometimes I am in need of a filling dinner packed full of protein that doesn’t take forever to cook. This little number is also packed full of flavor. The carrots become sweet as the toast and the tahini sauce is nutty sweet and spicy. Serve this up as a meal or as a side dish.

Carrots:

12 Small carrots peeled


1 tablespoon olive oil

1 tab harissa spice

Farro and Chickpeas:

1 shallot

4 cloves garlic

1 C Farro beans

2 cups soaked and cooked chickpeas

2 cups vegetable broth

Salt and pepper

Sauce:

1/2 C tahini

4 cloves garlic roasted

1/4 cup chopped cilantro

1/4 Serrano chili

1 tab white balsamic vinegar

1 tab extra virgin olive oil

Pinch of Salt

Peel the carrots and place in a parchment paper lined pan. Drizzle with extra virgin olive oil and sprinkle with harissa spice and salt and pepper. Position your oven rack towards the top of the oven. Place the cloves of garlic on the pan and drizzle with olive oil. Broil for 20 min or until the carrots are blistered.

Meanwhile, in a sauté pan, sauté the shallot and garlic with some olive oil for about 5 minutes. Add the chick peas and toss with salt and pepper. Add the Farro beans and the vegetable broth and cook for 15 minutes on medium low heat.

For the sauce, mash the roasted garlic with a fork until it’s a paste. Mash into the tahini sauce and add the shipped herbs and slices of Serrano chili. Add the wet ingredients and stir to combine.

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