New This Month

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.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.

Reviews Add a comment

  • nukaya
    28 MAR, 2015
    This recipe is wonderful!!! Made it to take to the office and everyone fell in love with it, they have now started making it. Would make it year round if I could get my hands on pomegranates. I put a dollop of Fage 2% Greek Yogurt on it. Give it a try, I don't think you will be disappointed.
  • foodie72
    23 NOV, 2014
    Very tasty and super healthy. The pomegranite seeds make the dish....I'm so glad I found a YouTube that demonstrated a simple way to remove the seeds!
  • MS10233293
    23 NOV, 2014
    Easy, delicious, weeknight dinner. The pomegranate seeds provide little bursts of acidity, while the yogurt rounds out the dish.