Nutty Farro and Chickpeas Topped with Honey Roasted Carrots and Herb-Spiked Crème Fraîche Recipe by Eve

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Ingredients

For the beans and grains
1 cup dried farro, rinsed
1 1/2 cups or 1 can cooked chickpeas, drained and rinsed (if you use canned, Eden Organics sells their beans in a BPA-free can)
1 tsp good olive oil
1 tsp fresh lemon juice
1 clove garlic, pressed or minced
½ tsp sea salt
For the carrots
1 lb small carrots, scrubbed or peeled with the tops cut off
1 Tbsp good olive oil
Drizzle of honey (buy local if you can)
Sprinkle of ground cumin powder
Sea salt
Several grinds black pepper
For the crème fraîche
1/2 cup crème fraîche (try to find organic if you can)
1 Tbsp chopped, fresh cilantro
1 Tbsp chopped, fresh mint
2 tsps water to thin
Sea salt and freshly ground pepper to taste
For the pepitas
3 Tbsps pepitas (I used tamari roasted pepitas from the store but if they're not available, add the rest of the ingredients and toast in a pan)
1/2 tsp good olive oil
Pinch each of ground cumin powder, sea salt and chili powder