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4.8 from 12 votes

Freekeh Pilaf with Chickpeas

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.

Prep Time
15 mins
Cook Time
15 mins
Resting
15 mins
Total Time
55 mins
Servings: 6
Calories: 288 kcal
Course: Side Dish , Main Course
Cuisine: Middle Eastern

Ingredients

For the freekeh
  • 1½ cups freekeh (cracked freekeh)
  • 1 tbsp extra virgin olive oil
  • ½ onion (diced)
  • 1 garlic clove (peeled and chopped)
  • 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 sliced almonds (toasted) (or pistachio or pine nuts)
  • ½ lemon (juice of)

Instructions

For the freekeh
    Cup of Yum
  1. Cover the freekeh with cold water and leave while you prepare the onion base.
  2. 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. 
  3. 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.
  4. 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. 
  5. 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
  1. 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. 
  2. 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.
  3. 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.
  4. Decant to a serving bowl or platter and serve at room temperature.

Nutrition Information

Calories 288kcal (14%) Carbohydrates 37g (12%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Sodium 632mg (26%) Potassium 194mg (6%) 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

% 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.