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.
/ serving 2 people
/ serving 2 people
Vegetable Broth Concentrate
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
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!