Servings: 4
Ingredients
- 2 cups green freekeh
- 4 cups vegetable broth
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium red onion, chopped
- ½ cup green bell peppers, chopped
- ¼ cup red bell peppers, chopped
- ½ cup yellow bell peppers, chopped
- ½ cup chopped cauliflower
- ½ cup garbanzo beans
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- 1 pinch turmeric
- 2 teaspoons fresh squeezed lemon juice
- ¼ cup cilantro and parsley, chopped
Step 1
Soak the freekeh in cold water for 15 to 20 minutes; then drain.
Step 2
In a large saucepan with a tight lid, place vegetable broth and soaked freekeh. Add salt and 1 tablespoon extra virgin olive oil.
Step 3
Cover and bring to boil on medium heat, stirring occasionally.
Step 4
Lower heat and simmer for 10 to 15 minutes until all water is absorbed.
Step 5
In a cast-iron skillet over medium flame, heat remaining tablespoon olive oil, then add onion and sauté for a couple minutes. Add garlic, spices, vegetables and season with salt, to taste.
Step 6
Cook until vegetables are tender.
Step 7
Add cooked freekeh to vegetables and combine well.
Step 8
Stir in lemon juice and serve topped with cilantro and parsley.