Freekeh with Caramelized Shallots, Chickpeas, and Yogurt

By courtneyepowell

Ingredients

• 1 cup whole freekeh
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon cumin seeds
• Pinch of red-pepper flakes
• 1 large shallot, thinly sliced
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 teaspoon coarse salt
• 2 tablespoons fresh lemon juice
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup pomegranate seeds
• 1 cup Greek yogurt, for serving

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 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.

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.