Freekeh with Caramelized Shallots, Chickpeas, and Yogurt

Name: Freekeh with Caramelized Shallots, Chickpeas, and Yogurt
Prep time: 15 min
Total time: 75 min
Ingredients: 1 cup whole freekeh; 2 tablespoons extra-virgin olive oil; 0.25 teaspoon cumin seeds; Pinch of red-pepper flakes; 1 large shallot, thinly sliced; 1 can (15 ounces) chickpeas, rinsed and drained; 0.5 teaspoon coarse salt; 2 tablespoons fresh lemon juice; 0.5 cup lightly packed fresh cilantro leaves, coarsely chopped; 0.5 cup pomegranate seeds; 1 cup Greek yogurt, for serving

3.9

(7)

3 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.