Food & Cooking Recipes Salad Recipes Freekeh with Caramelized Shallots, Chickpeas, and Yogurt 3.9 (7) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: John von Pamer Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 4 Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes. Ingredients 1 cup whole freekeh 2 tablespoons extra-virgin olive oil ¼ teaspoon cumin seeds Pinch of red-pepper flakes 1 large shallot, thinly sliced 1 can (15 ounces) chickpeas, rinsed and drained ½ teaspoon coarse salt 2 tablespoons fresh lemon juice ½ cup lightly packed fresh cilantro leaves, coarsely chopped ½ cup pomegranate seeds 1 cup Greek yogurt, for serving Directions 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. Print