Freekeh Garbanzo Pilaf Recipes

FREEKEH GARBANZO PILAF

Steps:

• Freekeh must be soaked for 30 minutes prior to cooking.
• For the Garbanzos:.
• Drain the garbanzos of their soaking liquid.
• Place in a medium sized pot and cover with about 3 cups fresh water.
• Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose.
• Bring the water up to a boil. Simmer until the garbanzos are cooked through.
• Drain, remove the aromatics, and set aside.
• To Prepare the Pilaf:.
• Heat up the olive oil in a medium sized pot.
• Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent.
• Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
• Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently.
• Pour in the broth and bring to a simmer.
• Cover the pot and let cook for 30 minutes.
• Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through.
• NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
• Make the short sauce by blending the remaining ingredients (starting with the cilantro) together until coarsely chopped, as you do not want a smooth puree.
• Spoon a bit of the sauce into the pot and stir to combine.
• Serve while warm.