This herby freekeh pilaf with chickpeas and tenderstem broccoli is topped with a zingy yogurt sauce. It's a healthy, hearty and easy weeknight dinner.
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Serves
2
Red Onion
Garlic
Vegetable Stock
Freekeh
Cumin
Preserved Lemon
Chickpea
Tenderstem Broccoli
Parsley
Serves
2
Red Onion
Garlic
Vegetable Stock
Freekeh
Cumin
Preserved Lemon
Chickpea
Tenderstem Broccoli
Parsley
Unlock Mob Premium
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Step 1.
Preheat the oven to 180C Fan.
Step 2.
Finely slice the onions and fry with a drizzle of olive oil, on low heat for 10 mins, until soft and caramelised. Take care not to burn, if they start to crisp up, add a splash of water.
Step 3.
Meanwhile heat the water and prepare your stock.
Step 4.
When the onions are caramalised, add the garlic and cumin and fry for a few more minutes.
Step 5.
Stir the freekeh into the pan and fry, stirring often, for 3 mins until the grains smell toasted. Then add the stock and cook on medium - low heat, stirring occasionally, until all the stock has been absorbed and the grains are tender, about 25-30 mins. Add a splash of water and cover with a lid if the grains aren’t tender but the stock has been absorbed, and simmer for another 5 minutes.
Step 6.
While the farro is cooking, prepare the broccoli. Chop off the woody ends and drizzle with olive oil and a good sprinkle of zaatar. Roast for 20 mins or until cooked and slightly charred.
Step 7.
Roughly chop the pistachio and cook below the broccoli for 5-8 mins.
Step 8.
Finely chop the preserved lemons and parsley. Add these, half of the parsley and pistachios and the chickpeas to the farro.
Step 9.
To make the yogurt sauce, mix the yogurt, lemon juice and dried dill and mint. Taste and season with salt and pepper. Option to add some grated garlic to this if you like.
Step 10.
To serve, layer the farro with the broccoli on top, the rest of the pistachios and parsley, chili flakes if using, then drizzle the yogurt sauce on top.
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