Freekeh with pumpkin, orange zest and pearl onions

Freekeh with pumpkin, orange zest and pearl onions

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

Freekeh has a wonderful smoky flavour that works brilliantly with the sweetness of pumpkin, onions and orange. This makes a good vegetarian main course or a lovely accompaniment. Either way, serve with a big bowl of thick, natural yoghurt.

Ingredients

Quantity Ingredient
200g freekeh
50ml olive oil
1/2 onion, finely diced
1 garlic clove, finely diced
1/2 cup diced celery
1/2 cup diced pumpkin
3/4 cup cooked chickpeas
1/2 teaspoon ground cumin
6 pearl onions, peeled and halved
1 orange, shredded zest
1.25 litres good-quality chicken stock or water
sea salt and freshly ground black pepper
1 lemon, juiced
1/4 cup snipped micro-herbs, (optional)
extra-virgin olive oil
natural yoghurt, to serve

Method

  1. Rinse the freekeh then leave to soak in plenty of cold water for 30 minutes. Drain well.
  2. Heat the oil in a large, heavy-based frying pan. Add the onion, garlic, celery, pumpkin, chickpeas and cumin. Sauté for a few minutes, stirring well to coat everything in the oil. Add the drained freekeh, along with the pearl onions, orange zest and 500 ml of the stock. Season with salt and pepper and bring to the boil. Lower the heat and simmer for 1 hour. Stir well every 10 minutes or so, to make sure it doesn’t catch and burn. Add extra stock, if necessary. By the end of the cooking time, most of the liquid should have evaporated.
  3. Just before you serve, stir through the lemon juice and sprinkle on the micro-herbs. Drizzle with a little extra-virgin olive oil and serve straight away.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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