Freekeh Pilaf (Levantine Roasted Green Wheat Pilaf with Chickpeas)

Freekeh brings a smoky, nutty backbone to this Levantine pilaf, simmered with chickpeas, warm spices, and toasted almonds. It is a filling vegetarian main that tastes like it took far more effort than it did.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups cracked freekeh, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cumin
• 3 cups vegetable broth
• Salt and pepper to taste
• 1/3 cup toasted slivered almonds
• 2 tbsp chopped parsley

Instructions

1. Saute the aromatics
   Heat olive oil in a large pot over medium heat. Cook the onion until soft and golden, about 6 minutes, then add the garlic and cook for 1 more minute.
2. Toast the freekeh
   Stir in the freekeh and toast for 2 minutes, letting it pick up the oil and aromatics.
3. Add chickpeas and spices
   Stir in the chickpeas, cinnamon, allspice, and cumin, coating everything evenly.
4. Simmer
   Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until the freekeh is tender and the liquid is absorbed.
5. Rest and fluff
   Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
6. Finish and serve
   Top with toasted almonds and chopped parsley before serving.

This keeps well in the fridge for a few days, making it an easy make-ahead lunch.