Moroccan Freekeh Traybake Recipes

MOROCCAN FREEKEH TRAYBAKE

Moroccan freekeh traybake image

Combine chickpeas and freekah with cherry tomatoes, olives and apricots to make this easy vegetarian one-pan supper. It's tasty and healthy, serving up three of your 5-a-day

Provided by Good Food team

Time 35m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
400g can chickpeas , rinsed and drained
1 tsp ground coriander
1 tsp ground cumin
½ tsp chilli flakes
270g cherry tomatoes
½ x 400g can apricot halves , drained and roughly chopped
70g green olives
250g pouch cooked freekeh
70g fat-free Greek yogurt
small bunch dill , finely chopped

Steps:

Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.
Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.

Nutrition Facts : Calories 622 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 16 grams sugar, Fiber 16 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium

FREEKEH GARBANZO PILAF

Freekeh Garbanzo Pilaf image

The following was cut and pasted from Kitchen Caravan (www.kitchencaravan.com): This is a very healthy vegetarian dish full of Mediterranean flavor. Freekeh is wheat that has been harvested while still very young, and thus is very high in protein, vitamins, and minerals. It has a slightly smoky flavor due to the way the wheat is processed after harvest, so it pairs well with mellow flavors, such as beans and chicken. This recipe calls for cooking the beans from scratch, but you can also use canned garbanzos for a faster version. (NOTE: I have not made this recipe as I am allergic to the carrots and cinnamon. If you have any substitution suggestions, please zmail me. Thank you!)

Provided by dogsandwoods

Categories Grains

Time 2h

Yield 3 c, 4 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup dried garbanzo beans, soaked at least 4 hours
1 bay leaf
1 garlic clove
1 sprig thyme
3 black peppercorns
2 tablespoons extra virgin olive oil
1/4 cup yellow onion, small dice
1/4 cup carrot, peeled, small dice
1/4 cup fennel, small dice
2 garlic cloves, crushed
1 pinch cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup freekeh, rinsed and soaked for 30 minutes
2 cups vegetable broth
1 1/2 cups fresh cilantro, rinsed and roughly chopped
1 cup parsley, rinsed and roughly chopped
1 sprig mint, leaves roughly chopped
1/2 cup pine nuts, lightly toasted
1/3 cup extra virgin olive oil
1 teaspoon lemon zest
1 lemon, juice of

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.

Nutrition Facts : Calories 446.4, Fat 38, SaturatedFat 4.4, Sodium 26.6, Carbohydrate 22.6, Fiber 6.4, Sugar 4.5, Protein 8.2

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