Combine Farro (1 cup) and water in a medium pot over medium heat. Bring farro to a boil and let simmer about 60 minutes, or until tender.
Preheat oven at 425 degrees F (220 degrees C).
Spread Carrot (4), Cauliflower (1/2 head), Red Chili Pepper (1/2), Fennel Bulb (1), Red Onion (1/2), and Garlic (2 clove) in a single layer on a large baking sheet. Drizzle with Olive Oil (1/4 cup) and season with Salt and Pepper (to taste).
Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add Canned Chickpeas (1 can) and Artichoke (1 jar). After roasting, remove garlic and mince.
Prepare pesto. In a food processor or blender, combine Fresh Parsley (1 cup), Fennel Leaves (1/2 cup), Garlic (3 clove), Red Wine Vinegar (1 tablespoon) and Crushed Red Pepper Flakes (1/4 teaspoon). Pulse until combined, slowly add Extra-Virgin Olive Oil (1/4 cup) while food processor is running until fully combined. Add Salt and Pepper (to taste) to taste.
In a large bowl, combine farro, roasted vegetables/chickpeas, Capers (1/4 cup) and parsley pesto. Enjoy!