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Gallery Freekeh with Caramelized Shallots, Chickpeas, and Yogurt Credit: John von Pamer Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Freekeh with Caramelized Shallots, Chickpeas, and Yogurt Credit: John von Pamer

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Freekeh with Caramelized Shallots, Chickpeas, and Yogurt      Credit: John von Pamer

Freekeh with Caramelized Shallots, Chickpeas, and Yogurt

Credit: John von Pamer

Freekeh with Caramelized Shallots, Chickpeas, and Yogurt

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr 15 mins

Servings: 4

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Servings: 4

4

Ingredients

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

Directions

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.

Reviews (3)

 Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        3    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        3    2 star values:        0    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       03/28/2015   This recipe is wonderful!!! Made it to take to the office and everyone fell in love with it, they have now started making it. Would make it year round if I could get my hands on pomegranates. I put a dollop of Fage 2% Greek Yogurt on it. Give it a try, I don't think you will be disappointed.  

Martha Stewart Member     Rating: Unrated       11/23/2014   Very tasty and super healthy. The pomegranite seeds make the dish....I'm so glad I found a YouTube that demonstrated a simple way to remove the seeds!  

Martha Stewart Member     Rating: 4 stars       11/23/2014   Easy, delicious, weeknight dinner. The pomegranate seeds provide little bursts of acidity, while the yogurt rounds out the dish.

    Martha Stewart Member

    Rating: 5 stars 03/28/2015

This recipe is wonderful!!! Made it to take to the office and everyone fell in love with it, they have now started making it. Would make it year round if I could get my hands on pomegranates. I put a dollop of Fage 2% Greek Yogurt on it. Give it a try, I don’t think you will be disappointed.

Rating: 5 stars

Rating: Unrated 11/23/2014

Very tasty and super healthy. The pomegranite seeds make the dish….I’m so glad I found a YouTube that demonstrated a simple way to remove the seeds!

Rating: Unrated

Rating: 4 stars 11/23/2014

Easy, delicious, weeknight dinner. The pomegranate seeds provide little bursts of acidity, while the yogurt rounds out the dish.

Rating: 4 stars

All Reviews for Freekeh with Caramelized Shallots, Chickpeas, and Yogurt

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Freekeh with Caramelized Shallots, Chickpeas, and Yogurt

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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