Preheat your oven to 425°F (220°C). Wash and peel about a pound of carrots, then slice into uniform pieces. Toss them with olive oil, salt, and spices until well coated.

Spread the seasoned carrots in a single layer on a baking sheet. Roast for about 20-25 minutes, flipping halfway through, until tender and caramelized.

While the carrots roast, prepare farro. Bring 3 cups of water to a boil, add a pinch of salt and rinsed farro, cover and simmer for 25-30 minutes. Drain excess water.

Rinse and drain canned chickpeas. In a skillet, warm olive oil and toss chickpeas for about 5 minutes until heated. Add salt and pepper.

In a mixing bowl, combine crème fraîche with fresh herbs, salt, pepper, and lemon juice to enhance flavors.

In a serving bowl, layer roasted carrots, cooked farro, and chickpeas. Drizzle herbed crème fraîche over the top and sprinkle with spiced pepitas.