MOROCCAN FREEKEH TRAYBAKE

Moroccan freekeh traybake image

Combine chickpeas and freekah with cherry tomatoes, olives and apricots to make this easy vegetarian one-pan supper. It's tasty and healthy, serving up three of your 5-a-day

Provided by Good Food team

Time 35m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
400g can chickpeas , rinsed and drained
1 tsp ground coriander
1 tsp ground cumin
½ tsp chilli flakes
270g cherry tomatoes
½ x 400g can apricot halves , drained and roughly chopped
70g green olives
250g pouch cooked freekeh
70g fat-free Greek yogurt
small bunch dill , finely chopped

Steps:

Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.
Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.

Nutrition Facts : Calories 622 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 16 grams sugar, Fiber 16 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium