Freekeh is a great alternative to rice or quinoa. It has protein - and combined with the chickpeas and nuts, enough as a full serving of meat. You can add chicken or beef for die hard carnivores tired of catering to the family vegan.
1 cup of whole or cracked freekeh
2 tablespoons extra-virgin olive oil
1/8 tsp cumin
1/8 tsp paprika
2 large shallots, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1/2 teaspoon coarse salt
pepper to taste
2 TBSP fresh lemon juice
1/2 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh parsley leaves, coarsely chopped
1/4 cup shelled pistachios
In a rice cooker add the one cup of freekeh and 3 cups water (or make stovetop following package directions). Mix in a tablespoon of Better than Boulillon vegetable stock (or any vegetable stock you choose). When finished cooking, transfer to a bowl and let cool.
Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallots, stirring, until deeply caramelized about two minutes. Add chickpeas and stirring for about a minute then add the cumin and paprika. Season with salt and pepper and transfer to bowl with freekeh. Add the lemon juice, cilantro, parsley and pistachios and drizzle with remaining tablespoon of oil. Serves about three as a main dish and five as a side.
For the Freekeh, we used a a brand called Freekehlicious, cracked freekeh. Beirut Garden also makes a good one, sold in larger packaging