Ingredients for Freekeh Garbanzo Pilaf
- Dried Garbanzo Beans
- 1 bay leaf
- Garlic Clove
- 1 sprig fresh thyme
- Black Peppercorns
- Extra Virgin Olive Oil
- Yellow Onion
- 1 medium carrot (chopped)
- 1/2 cup fennel bulb (chopped)
- Garlic Cloves
- 1 teaspoon ground cinnamon
- Ground Coriander
- Ground Cumin
- 1 cup Freekeh
- Vegetable Broth
- Fresh Cilantro
- 1/4 cup chopped fresh parsley
- Mint
- Pine Nuts
- Lemon Zest
- Lemon, Juice Of
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How to Make Freekeh Garbanzo Pilaf
- Soak 1 cup freekeh in cold water for 30 minutes.
- **Prepare the Garbanzos (Choose ONE method):**
- **Method A (From Scratch):** Rinse 1 cup dried garbanzo beans. Place in a medium pot, cover with 3 cups water, and add 1 bay leaf, 2 cloves garlic (minced), 1 sprig fresh thyme, and 1 tsp black peppercorns. Bring to a boil, then simmer until tender (about 1-1.5 hours). Drain and discard aromatics.
- **Method B (Canned):** Drain and rinse 1 (15-ounce) can of garbanzo beans.
- Heat 2 tablespoons olive oil in a medium pot over medium heat.
- Sauté 1 medium onion (chopped), 1 medium carrot (chopped - *consider substitute if allergic*), and 1/2 cup fennel bulb (chopped) until softened (about 5 minutes).
- Add 1 teaspoon ground cinnamon (*consider substitute if allergic*), 1 teaspoon ground coriander, 1 teaspoon ground cumin, and a pinch of salt. Stir for 1 minute.
- Drain the soaked freekeh and add it to the pot. Stir to combine and cook for 2 minutes.
- Pour in 2 cups vegetable broth and bring to a simmer.
- Cover and cook for 30 minutes.
- Add the prepared garbanzo beans and cook for another 5-10 minutes, or until the liquid is absorbed and the freekeh is tender.
- **Make the Short Sauce:** In a blender, combine 1/4 cup chopped fresh parsley, 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 clove garlic (minced). Blend until coarsely chopped.
- Stir a spoonful of the sauce into the pilaf and serve warm.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
22g
Carbs
7g
