Freekeh Garbanzo Pilaf
- Ready In:
- 2hrs
- Ingredients:
- 22
- Yields:
-
3 c
- Serves:
- 4
ingredients
- 1⁄2 cup dried garbanzo beans, soaked at least 4 hours
- 1 bay leaf
- 1 garlic clove
- 1 sprig thyme
- 3 black peppercorns
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup yellow onion, small dice
- 1⁄4 cup carrot, peeled, small dice
- 1⁄4 cup fennel, small dice
- 2 garlic cloves, crushed
- 1 pinch cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1 cup freekeh, rinsed and soaked for 30 minutes
- 2 cups vegetable broth
- 1 1⁄2 cups fresh cilantro, rinsed and roughly chopped
- 1 cup parsley, rinsed and roughly chopped
- 1 sprig mint, leaves roughly chopped
- 1⁄2 cup pine nuts, lightly toasted
- 1⁄3 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 1 lemon, juice of
directions
- Freekeh must be soaked for 30 minutes prior to cooking.
- For the Garbanzos:.
- Drain the garbanzos of their soaking liquid.
- 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.
- Bring the water up to a boil. Simmer until the garbanzos are cooked through.
- Drain, remove the aromatics, and set aside.
- 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.
- Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
- 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.
- 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.
- NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
- 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.
- Spoon a bit of the sauce into the pot and stir to combine.
- Serve while warm.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
dogsandwoods
Sarasota, Florida