Simple Middle Eastern Freekeh with Cauliflower and Chickpeas
This vegan freekeh recipe brings together the nutty flavor of freekeh with roasted cauliflower and chickpeas, tossed in warm Middle Eastern spices. It’s a hearty, satisfying dish that’s rich in flavor yet light enough to enjoy any day of the week– ideal for impressing guests or indulging in a homemade meal.
Ingredients
Freekeh
- ½ onion diced
- 1 ½ tablespoon olive oil
- 1 ½ cups freekeh (cracked green freekeh preferred)
- 1 tablespoon vegetable bouillon
- 3 ¾ cups water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 1 large head cauliflower or 2 small heads of cauliflower (about 2 lbs whole cauliflower or 1 lb cauliflower florets)
- 1 15 oz. can chickpeas
- ½ cup slivered almonds or other nuts
- 2 ½ tablespoon olive oil divided
- ½ teaspoon salt divided
- 1 teaspoon sumac divided
- 1 teaspoon cumin divided
- Parsley leaves chopped, for topping
- Pomegranate seeds for topping (optional)
- Creamy tahini sauce or non-dairy yogurt for serving
Instructions
- Preheat your oven to 425°F.
- Wash and rinse freekeh thoroughly, removing any debris. In a pot over medium high heat, sauté the onions in olive oil. After about 7 mins, once the onions are translucent and begin to brown, add the washed freekeh. Toast until nutty, about 5 more mins.
- Dissolve some veg bouillon in 1 cup of the water. Add it to the pot of freekeh along with the rest of the water, salt, and pepper, and bring to a boil. Lower to a simmer and cover until cooked and liquid has evaporated, about 20-40 mins, depending on your freekeh.
- Meanwhile, prepare roasted veggies. Toss cauliflower with ½ teaspoon cumin, ½ teaspoon sumac, ¼ teaspoon salt, and 1 tablespoon olive oil. Roast for 12 mins.
- Rinse and drain canned chickpeas. Toss chickpeas with ½ teaspoon cumin, ½ teaspoon sumac, ¼ teaspoon salt, and ½ tablespoon olive oil, and add them to the baking sheet. Roast for 15-20 more mins, until veggies are browned and tender.
- In the last 7-8 mins of roasting, toss slivered almonds with 1 tablespoon olive oil and add them to a portion of the baking sheet or a new baking sheet. Once the almonds are browned, remove everything from the oven and set aside.
- Serve cooked freekeh topped with roasted veggies. Top the dish with roasted almonds, parsley, and pomegranate seeds, if desired.Serve with creamy tahini sauce or yogurt. Enjoy!
Notes
Cleaning the freekeh: Before cooking, be sure to clean the freekeh thoroughly. Sift through it to remove any small stones or debris. A helpful tip is to spread the freekeh out on a large tray, making it easier to spot and pick out any unwanted bits. Afterwards, rinse it under cold water until the water runs clear to make sure it's clean.
Soaking freekeh: While soaking isn’t required, soaking the freekeh for about 30 minutes can help reduce the cooking time. Soaked freekeh may cook in as little as 20 minutes.
Tahini sauce: For a quick and simple tahini sauce, you’ll need just three ingredients: tahini, lemon juice, and salt. You can find a detailed tahini description here on how to make tahini sauce.
Nutrition
Serving: 1servingCalories: 458kcalCarbohydrates: 54gProtein: 19gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.003gSodium: 661mgPotassium: 759mgFiber: 12gSugar: 7gVitamin A: 15IUVitamin C: 102mgCalcium: 122mgIron: 3mg
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