Smoky Freekeh & Chickpea Pilaf

1. 1
   prep

   Soak and cook the chickpeas.

   Soak dried chickpeas in plenty of water overnight or for at least 8 hours. Drain, transfer to a saucepan, cover with fresh water, and boil until tender but not mushy, about 25-30 minutes. Drain and set aside.

2. 2
   saute · ~12 min

   Caramelize the onions.

   1.Heat olive oil in a heavy-bottomed pot over medium heat.

   2.Add sliced onion and cook, stirring occasionally, until deep golden brown and edges are crisp, about 10-12 minutes.

   3.Remove half the onions and set aside for garnish.

   TIPDon't rush the onions — deep caramelization is what gives the pilaf its sweet, smoky base.
3. 3
   saute · ~2 min

   Bloom the spices and garlic.

   1.Add minced garlic to the remaining onions in the pot and sauté until fragrant, about 30 seconds.

   2.Add cumin seeds, cinnamon stick, and bay leaves. Stir for 1 minute until spices are aromatic.

   3.Add smoked paprika and ground cumin, stir for 30 seconds to release the oils.
4. 4
   saute · ~3 min

   Toast the freekeh.

   Add the rinsed freekeh to the pot. Stir well to coat every grain with the spiced oil, toasting for 2-3 minutes until it smells nutty and slightly smoky.

   TIPToasting the freekeh intensifies its natural smoky flavor.
5. 5
   simmer · ~20 min

   Simmer the pilaf.

   1.Pour in the water and add salt. Stir once and bring to a rolling boil.

   2.Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

   3.After 15 minutes, gently fold in the cooked chickpeas without disturbing the freekeh too much.

   4.Cover again and cook for another 5 minutes until all liquid is absorbed and grains are tender.

   TIPKeep the lid on tight — freekeh needs undisturbed steam to cook evenly.
6. 6
   rest · ~5 min

   Rest and fluff.

   Remove from heat, keep covered, and let the pilaf rest for 5 minutes. Discard the cinnamon stick and bay leaves. Fluff gently with a fork.

7. 7
   assemble

   Finish with lemon and garnish.

   1.Drizzle fresh lemon juice over the pilaf and fold in lightly.

   2.Transfer to a serving platter, top with reserved caramelized onions and chopped parsley.

   3.Serve warm with a side of yogurt.

Cuisines we love