Freekeh Garbanzo Pilaf

READY IN: 2hrs
Recipe by dogsandwoods

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!)

Top Review by Kumquat the Cats fr

This was amazingly good, even though I made quite a few changes. It did have a lot of ingredients, and took a while to make, so I used canned garbanzo beans without the bay leaf, garlic and thyme and omitted the fennel and cilantro entirely. I had some grape tomatoes so I added them and substituted sunflower seeds for the pine nuts. I reduced the olive oil to about 1 tablespoon. It had a terrifically smokey taste. I'm not sure soaking the freekeh was necessary either (the package I bought them in didn't mention soaking). BF was impressed with the taste and so was I. I'll be making this again.

Ingredients Nutrition

Directions

  1. Freekeh must be soaked for 30 minutes prior to cooking.
  2. For the Garbanzos:.
  3. Drain the garbanzos of their soaking liquid.
  4. Place in a medium sized pot and cover with about 3 cups fresh water.
  5. Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose.
  6. Bring the water up to a boil. Simmer until the garbanzos are cooked through.
  7. Drain, remove the aromatics, and set aside.
  8. To Prepare the Pilaf:.
  9. Heat up the olive oil in a medium sized pot.
  10. Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent.
  11. Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
  12. 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.
  13. Pour in the broth and bring to a simmer.
  14. Cover the pot and let cook for 30 minutes.
  15. 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.
  16. NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
  17. 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.
  18. Spoon a bit of the sauce into the pot and stir to combine.
  19. Serve while warm.

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