Freekeh With Chilli Chickpeas and Herbed Vegetables
This recipe for freekeh served with chilli chickpeas and herbed vegetables makes a really tasty dinner and is surprisingly quick to prepare. Like many great recipes it's more than the sum of its parts. Three already delicious components come together to make a taste sensation.
120gcracked freekehpreferably soaked for at least an hour
Herbed Vegetables
1tbspolive oil
1onionpeeled & thinly sliced
3small courgettes (zucchini)(or one medium to large) ends trimmed
1large sweet pepperstem and seeds removed
1clovegarlicpeeled and finely chopped
1sprigfresh rosemaryneedles removed and finely chopped
8sprigsfresh thymeleaves stripped
1pinchsea salt
Chilli Chickpeas
2tbspolive oil(I used extra virgin)
1small red chillideseeded (I used half of a rocoto)
1tinchickpeas(400g, 14oz (or 250g cooked chickpeas)) washed and drained
1tspgood quality soy sauceor salty stock (I used yondu)
½lemonjuiced
Instructions
Wash the freekeh and drain. Place into a small pan with a tight fitting lid. Cover with 225 ml of water if soaked, or 300ml if unsoaked and bring to the boil. Turn the heat down to its lowest setting and cook for 15 minutes or 20 minutes if unsoaked.Turn the heat off, but leave the pan in place with the lid on for a further ten minutes. This allows the grain to continue cooking and soak up any residual water. Alternatively, follow the pack instructions.
120 g cracked freekeh
To serve, spoon the freekeh onto plates, top with the veg then scatter the chickpeas over the top. Drizzle over any oil that remains in the pan.
Herbed Vegetables
Meanwhile, place a large frying pan over a medium high heat. Add the oil, followed by the onions. Fry for 3 minutes, stirring occasionally.
1 tbsp olive oil, 1 onion
Chop the courgettes and peppers into smallish chunks and add to the pan. Fry for about six minutes, stirring occasionally.
3 small courgettes (zucchini), 1 large sweet pepper
Add the garlic, herbs and salt. Fry for a further three minutes or until the veg is just about cooked but the onions are caramelised.
Whilst the veg is cooking get on with making the chickpeas.In a small saucepan, fry the chilli in the oil over a moderate heat for about three minutes. Give the pan an occasional swirl to ensure the flavour is properly distributed.
2 tbsp olive oil, 1 small red chilli
Throw in the chickpeas and cook for a further three minutes, giving an ocassional stir.
1 tin chickpeas
Add the yondu then take off the heat.
1 tsp good quality soy sauce
Add the lemon juice and stir.
½ lemon
Notes
You can swap the cracked freekeh for whole freekeh, but you'll need to cook it for about forty five minutes. Soaking definitely recommended.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.