Freekeh with Caramelized Shallots, Chickpeas, and Yogurt

Photo: John von Pamer
Prep Time:
15 mins
Total Time:
1 hrs 15 mins

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


  • 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


  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.

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