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Roasted Carrot Farro with Crispy Chickpeas
Ingredients
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1-½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pound carrots, peeled and diced ¼ inch
  • 1-15 ounce can chickpeas, drained and rinsed
  • 1 cup pearled farro, rinsed
  • 3 cups water
  • 2 scallions, thinly sliced
  • ¼ cup chopped pistachios
  • 2 tablespoons chopped parsley
Steps
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