Freekeh Garbanzo Pilaf

Time

Prep 45 min · Cook 75 min · 120 min total

Difficulty

medium

1. 1

   Freekeh must be soaked for 30 minutes prior to cooking. For the Garbanzos:. Drain the garbanzos of their soaking liquid.

   30 min
2. 2

   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.

3. 3

   Bring the water up to a boil. Simmer until the garbanzos are cooked through. Drain, remove the aromatics, and set aside.

4. 4

   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.

5. 5

   Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.

6. 6

   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.

   2 min
7. 7

   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.

8. 8

   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.

9. 9

   Spoon a bit of the sauce into the pot and stir to combine. Serve while warm.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.