Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.
Rating: Unrated
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!
Rating: 4 stars
Easy, delicious, weeknight dinner. The pomegranate seeds provide little bursts of acidity, while the yogurt rounds out the dish.