Spiced Chickpea Grain Bowl
with Freekeh Tabbouleh and Roasted Beets
Freekeh is not only fun word to say, but there is also a great story behind each grain. The wheat that will become freekeh is actually harvested very young, roasted, and then sun dried. This technique gives the grain its distinctive chewy texture and nutty flavor, and it really shines in this herb packed tabbouleh. If you don’t have two baking sheets, any oven safe casserole dish will work for roasting the beets and chickpeas.
INGREDIENTS
- 1½ cup freekeh
- 14 oz red beet
- 2 tbsp sesame seeds
- 2 can chickpeas
- 2 tsp berbere spice
- 2 persian cucumbers
- 2 scallion
- 6 oz cherry tomato
- Fresh mint
- Fresh parsley
- 1 lemon
- ¼ cup + 2 tbsp vegan yogurt
- 4 tbsp + 4 tsp olive oil*
- 1 tbsp vegetable oil*
- Salt and pepper*
- ****Allergens: Tree Nuts, Wheat
INSTRUCTIONS
Preheat the oven to 425°F. Heat a medium saucepan over medium-high and add freekeh. Toast in the dry pan, shaking occasionally, until the freekeh becomes fragrant, about 2 minutes. Add 3½ cups water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and let simmer until water has been absorbed, about 20-25 minutes. Remove from heat and let freekeh stand for an additional 5 minutes.
Peel the beets and thinly slice. Transfer to a baking sheet and toss with 4 tsp olive oil and a pinch of salt and pepper. Roast, turning occasionally, until beets are tender, about 15 to 18 minutes. Sprinkle the sesame seeds on the roasted beets and return to the oven until the seeds are golden and toasted, an additional 3 to 5 minutes.
Drain and rinse the chickpeas and pat dry with a paper towel. Add to a baking sheet and toss with 2 tbsp vegetable oil and berbere spice. Season generously with salt and pepper and bake until chickpeas are crispy and lightly browned, about 14 to 16 minutes.
Thinly slice the cucumbers and the scallions. Halve the cherry tomatoes. Roughly chop the mint and parsley leaves.
When the freekeh has finished cooking, add the cucumber, cherry tomatoes, scallion, mint, and parsley to the saucepan. Stir in juice from the lemon and 4 tbsp olive oil. Season freekeh tabbouleh liberally with salt and pepper.
Divide the freekeh tabbouleh between large bowls or plates. Top with sesame roasted beets and spiced chickpeas. Dollop with vegan yogurt.
SIMILAR RECIPES
Muhammara Stuffed Sweet Potatoes with Crispy Chickpeas & Cashew Cheese
Smoky Chickpea & Kale Bowls with Dill Yogurt & Avocado
Chickpea Courgette Skillet with Indian Spiced Tomatoes & Chutney
Moroccan Carrot Pancakes with Citrus Salad & Cilantro Chutney
