Freekeh with Caramelized Shallots, Chickpeas, and Yogurt
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
- Total Time:
- Servings: 4
Photography: John von Pamer
Source: Martha Stewart Living, November 2014
- 1 cup whole freekeh
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon cumin seeds
- Pinch of red-pepper flakes
- 1 large shallot, thinly sliced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 teaspoon coarse salt
- 2 tablespoons fresh lemon juice
- 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
- 1/2 cup pomegranate seeds
- 1 cup Greek yogurt, for serving
In a medium saucepan, bring freekeh and 3 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until tender and chewy, about 45 minutes. Drain. Transfer to a bowl and let cool.
Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add cumin seeds and stir until fragrant and toasted, about 30 seconds. Add pepper flakes and shallot; cook, stirring, until deeply caramelized, 2 to 3 minutes. Add chickpeas and cook, stirring occasionally, until golden, about 3 minutes. Season with salt; transfer mixture to bowl with freekeh. Toss in lemon juice, cilantro, and pomegranate seeds.
To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.