FREEKEH WITH CARAMELIZED SHALLOTS, CHICKPEAS, AND YOGURT

Freekeh with Caramelized Shallots, Chickpeas, and Yogurt image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 11

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1 cup whole freekeh
2 tablespoons extra-virgin olive oil
1/4 teaspoon cumin seeds
Pinch of red-pepper flakes
1 large shallot, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1/2 teaspoon coarse salt
2 tablespoons fresh lemon juice
1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
1/2 cup pomegranate seeds
1 cup Greek yogurt, for serving

Steps:

In a medium saucepan, bring freekeh and 3 cups 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.
Meanwhile, heat 1 tablespoon oil in a medium 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 3 minutes. Season with salt; transfer mixture to bowl with freekeh. Toss in lemon juice, cilantro, and pomegranate seeds.
To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.

Nutrition Facts : Calories 392 g, Cholesterol 4 g, Fat 11 g, Fiber 10 g, Protein 17 g, SaturatedFat 2 g, Sodium 475 g