Food & Cooking Recipes Salad Recipes Freekeh with Caramelized Shallots, Chickpeas, and Yogurt 3.9 (7) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print