-another great recipe from @MarthaStewart.com
An easy to make, delicious and very nutritious recipe. Freekeh may not be free of gluten but it is very high in healthy fiber and protein while being very low in fat and contains important minerals such as zinc, iron and calcium.
Chickpeas are also fiber-rich and contain vitamins A, E and C, folate, magnesium, potassium and iron. Cilantro helps rid the body of heavy metals like arsenic, cadmium, aluminum, lead and mercury which can build up in our tissues over time and may lead to serious health issues. Cilantro binds these toxic metals together, loosening them from tissue, and facilitating their elimination from the body. Pomegranates are loaded with fiber, vitamin C, vitamin K and potassiumand are high in health benefits.
1 cup of whole Freekeh
3 Tablespoons Organic Olive Oil
½ Teaspoon Cumin Seeds
Pinch of Red Pepper Flakes
1 large Shallot, thinly sliced
1 can (15 oz) Chickpeas, rinsed and drained
½ Teaspoon coarse Mineral Salt, like Himalayan Salt
2 Tablespoons fresh Lemon Juice
½ cup of Cilantro leaves, coarsely chopped
½ cup of Pomegranate Seeds
1 cup of Greek Yogurt, for serving
1- In a medium saucepan, bring freekeh and 4 cups of 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.
2-Meanwhile, heat 2-tablespoons oil in a medium sized 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 10 minutes. Season with salt; transfer mixture to bowl with freekeh.
Add lemon juice, cilantro, and pomegranate seeds.
3-To serve, dollop each portion with ¼ cup of yogurt, then drizzle with 1 tablespoon of olive oil.