Middle Eastern Freekeh and Chickpea Pilaf

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< 1 min read
Summary

New to freekeh? This fiber-filled, earthy grain can create delicious salads, grain bowls, or porridge and takes only 25 minutes to cook. Middle Eastern Freekeh and Chickpea Pilaf is quite simple to make and, trust us, the flavor will make your heart sing with delight! Tip: Double the recipe because it’ll get gobbled up quickly!

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Middle Eastern Freekeh and Chickpea Pilaf

Ingredients

 ½ tsp mustard seeds (optional)
 ½ cup yellow onion (diced)
 ½ cup water
 1 cup organic freekeh (dry)
 2 garlic cloves (minced)
 2 tsp cumin powder
 1 tsp ground coriander
 ¼ tsp ground cinnamon
 ½ tsp ground turmeric
 1 tsp sweet paprika (see Chef’s Notes)
 2 pinches cayenne (optional) see Chef’s Notes
 3 cups vegetable broth (unsalted, preferably homemade)
 1 cup chickpeas (cooked, homemade or bpa-free canned, drained)
 ¼ cup cilantro (or parsley, chopped)
 1 tsp fresh mint (optional) minced, +1 tsp as desired
 2 tbsp pistachios (optional) chopped, +2 Tbsp as desired
 1 lemon (cut into wedges)

Directions

1

Caramelize onions: Heat a large stovetop skillet over medium-high heat. Add the mustard seeds, if using, and onions, stirring often, cooking for 1–2 minutes or until fragrant. Add the water and turn down heat to low-medium, stirring occasionally. Cook for an additional 5 minutes.

2

Stir in the freekeh and garlic. Cook for an additional minute. Add 1–2 tablespoons of water as needed to deglaze the pan.

3

Stir in the cumin, coriander, cinnamon, paprika, and cayenne, if using.

4

Add the vegetable broth. Bring to a boil then simmer, covered, for 20 minutes or until the freekeh is tender (or all of the broth has been absorbed).

5

Stir in the chickpeas, cilantro, and mint, if using. Add salt and pepper to taste, if desired.

6

Sprinkle with pistachios and serve with a wedge of lemon.

Chef's Notes

Substitutions
Substitute white or purple onion for yellow onion. Or use shallots in place of onion.

Instead of paprika and cayenne use one tablespoon of harissa dry spice or paste.

If you like a smoky flavor, substitute smoked paprika for sweet paprika.

Substitute bulgur wheat or quinoa for freekeh.

Instead of chickpeas, use another cooked white bean of choice.

Prep Ahead
Chop the onion ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

Ingredients

 ½ tsp mustard seeds (optional)
 ½ cup yellow onion (diced)
 ½ cup water
 1 cup organic freekeh (dry)
 2 garlic cloves (minced)
 2 tsp cumin powder
 1 tsp ground coriander
 ¼ tsp ground cinnamon
 ½ tsp ground turmeric
 1 tsp sweet paprika (see Chef’s Notes)
 2 pinches cayenne (optional) see Chef’s Notes
 3 cups vegetable broth (unsalted, preferably homemade)
 1 cup chickpeas (cooked, homemade or bpa-free canned, drained)
 ¼ cup cilantro (or parsley, chopped)
 1 tsp fresh mint (optional) minced, +1 tsp as desired
 2 tbsp pistachios (optional) chopped, +2 Tbsp as desired
 1 lemon (cut into wedges)

Directions

1

Caramelize onions: Heat a large stovetop skillet over medium-high heat. Add the mustard seeds, if using, and onions, stirring often, cooking for 1–2 minutes or until fragrant. Add the water and turn down heat to low-medium, stirring occasionally. Cook for an additional 5 minutes.

2

Stir in the freekeh and garlic. Cook for an additional minute. Add 1–2 tablespoons of water as needed to deglaze the pan.

3

Stir in the cumin, coriander, cinnamon, paprika, and cayenne, if using.

4

Add the vegetable broth. Bring to a boil then simmer, covered, for 20 minutes or until the freekeh is tender (or all of the broth has been absorbed).

5

Stir in the chickpeas, cilantro, and mint, if using. Add salt and pepper to taste, if desired.

6

Sprinkle with pistachios and serve with a wedge of lemon.

Middle Eastern Freekeh and Chickpea Pilaf