Freekeh Pilaf with Chickpeas
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Resting
15 mins
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Total Time
55 mins
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Servings
6
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Calories
288 kcal
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Course
Side Dish, Main Course
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Cuisine
Middle Eastern
Freekeh Pilaf with Chickpeas
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My Freekeh Pilaf is a complex, flavourful and healthy combination of colour, flavour and texture like nothing else. It’s the perfect Middle Eastern side that pretty much always steals the show.
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Ingredients
For the freekeh
- 1½ cups freekeh (cracked freekeh)
- 1 tbsp extra virgin olive oil
- ½ onion (diced)
- 1 garlic peeled and chopped, clove
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp salt
- black pepper
- 1 tbsp tomato puree
- 2 tbsp barberries (or raisins/sultanas)
- 1½ cups stock (vegetable/chicken) or water
For the spiced chickpeas
- 2 tbsp extra virgin olive oil
- ½ onion (thinly sliced)
- 1 can chickpeas (14oz/400g) (drained)
- 1 tsp cumin powder
- ½ tsp paprika
- 1 tsp coriander powder
- ½ tsp Aleppo pepper flakes (or mild pepper flakes)
- ½ tsp salt
- 1 tsp lemon zest
Other Ingredients
- ¼ cup parsley (chopped)
- ¼ cup dill (chopped)
- ¼ cup mint (chopped)
- ¼ cup almond or pistachio or pine nuts, sliced, toasted
- ½ lemon (juice of)
Instructions
For the freekeh
- Cover the freekeh with cold water and leave while you prepare the onion base.
- Heat the oil in a saucepan over a moderate heat until hot. Add the diced onion, and fry gently for 2-3 minutes until soft.
- Add the garlic and fry of 1 minute before adding the cumin, coriander, turmeric, salt and pepper. Stir for about 20 seconds and then add the tomato puree and barberries.
- Stir well to combine everything. Drain the freekeh and tip into the onion mix. Stir well to combine then pour in the stock (or water). Bring this to a simmer, reduce the heat to low and cover the pan. Cook gently for 15-20 minutes until all the liquid has evaporated remove from the heat.
- Cover the pan with a clean teatowel or paper towel and return the lid. Leave for 15 minutes to absorb more of the moisture.
For the spiced chickpeas
- Heat the olive oil in a sauté pan over a medium/high heat until hot. Add the onion slices and let them fry for 4-5 minutes, turning once or twice. Let them get a little browned on the edges.
- Add the cumin, paprika, coriander, Aleppo pepper and salt. and stir briefly. tumble in the drained chickpeas and stir well for 1-2 minutes to combine everything. Remove from the heat and cool to room temperature.
- Once cooled, tip the freekeh into a large bowl and fluff with a fork. Fish out the lemon peel. Carefully stir in the chickpeas along with the parsley, dill, almonds and lemon juice.
- Decant to a serving bowl or platter and serve at room temperature.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Sodium
632mg
(26%)
Potassium
194mg
(4%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
723IU
(14%)
Vitamin C
13mg
(14%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 632mg | 26% |
| Potassium | 194mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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