Tunisian Freekeh Stew

Tunisian Freekeh Stew

with Roasted Spiced Chickpeas and Green Salad

Read more

Freekeh is an ancient grain that's been toasted and cracked to create it's unique flavour! It's great in salads, but also surprisingly delicious in this Tunisian stew! A unique blend of eight spices gives this dish its smoky and savoury flavour – we guarantee you’ve never tasted anything like it!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g



396 g


1 tbsp

Tunisian Spice

1 tsp

Cayenne Pepper

10 g


2 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt


1 can

Tomato Paste

1 can


56 g

Spring Mix

1 tbsp

Balsamic Vinegar


1.5 tsp


¾ tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3029 kJ
Calories724 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate133 g
Sugar25 g
Dietary Fiber27 g
Protein30 g
Cholesterol5 mg
Sodium1894 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 400°F. (To roast the chickpeas.) Start prepping when the oven comes up to temperature!


Prep: Wash and dry all produce. Mince or grate the garlic. Drain and rinse the chickpeas.


Roast the chickpeas: Meanwhile, toss the chickpeas on a baking sheet with half the spice blend, a drizzle of oil and a pinch of salt and pepper. Roast in the oven, stirring halfway through cooking, until golden-brown, 28-30 min. (NOTE: They will not be crunchy!)


Start the stew: Heat a medium pot over medium heat. Add a drizzle of oil then the mirepoix. Cook, stirring, until softened and golden-brown, 8-10 min. Add the garlic and remaining spice blend. Cook until fragrant 1-2 min.


Simmer the stew: Add the tomato paste, broth concentrates, freekeh and 31/2 cups water into the pot. Bring to a boil, cover and cook, until the freekeh is tender, 20-25 min. Season with salt, pepper and as much cayenne as you like. (TIP: Add a bit more water if you want a soupy-er consistency!)


Make the salad: Meanwhile, in a large bowl, whisk 1 tsp vinegar with 1/2 tsp honey, 3/4 tsp Dijon and 2 tbsp yogurt. Toss in the spring mix.


Finish and serve: Divide the stew between bowls. Top each bowl with the chickpeas and a dollop of yogurt. Serve the salad on the side. Enjoy!