Ingredients
Directions
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.
Stir in the freekeh and garlic. Cook for an additional minute. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the cumin, coriander, cinnamon, paprika, and cayenne, if using.
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).
Stir in the chickpeas, cilantro, and mint, if using. Add salt and pepper to taste, if desired.
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
Directions
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.
Stir in the freekeh and garlic. Cook for an additional minute. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the cumin, coriander, cinnamon, paprika, and cayenne, if using.
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).
Stir in the chickpeas, cilantro, and mint, if using. Add salt and pepper to taste, if desired.
Sprinkle with pistachios and serve with a wedge of lemon.