Roasted chickpeas get crispy in the oven and delightfully chewy as they cool. Amp up the sweetness of carrots with fragrant cumin, and drizzle it all down with a creamy green sauce.
Contains: eggs, wheat, soy.
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What You Get
Aji verde (Peruvian green sauce)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Line 2 sheet pans with parchment or foil.
Cut the carrots in half lengthwise. Pile the carrots on one of the prepared pans, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
Rinse and drain the chickpeas, and pat dry with a clean towel. Pour the chickpeas on the other pan, drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon cumin, season with salt, and toss to coat.
Transfer both pans to the oven and roast until the carrots are tender and the chickpeas are golden and crispy, 20 to 30 minutes, stirring the chickpeas halfway through.
Reheat the farro in the microwave until warmed through, 1 to 2 minutes. Meanwhile, peel, pit and slice the avocado. Pick the cilantro leaves and toss the stems.
To build the bowls, heap the farro and chickpeas in bowls, and top with the roasted carrots and sliced avocado. Drizzle with the aji verde, scatter with the cilantro leaves, sprinkle with the toasted seeds, and serve warm.