Freekeh Pilaf with Chickpeas

By combining high-fiber whole-grain freekeh with protein-rich chickpeas and using a controlled amount of olive oil, this traditional pilaf keeps you full longer without the heavy calorie load of traditional butter-laden recipes.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200g dry freekeh · 683 kcal in the whole recipe
• 100g dry coarse bulgur · 340 kcal in the whole recipe
• 150g cooked chickpeas · 246 kcal in the whole recipe
• 20g olive oil · 180 kcal in the whole recipe
• 100g onion, finely chopped · 40 kcal in the whole recipe
• 3.5 cups hot water
• Salt and black pepper to taste

Method

1. Sauté the chopped onion in olive oil in a pot over medium heat for about 5 minutes until softened.

   

2. Add the freekeh and coarse bulgur to the pot and sauté for 2 to 3 minutes, stirring constantly.

   

3. Stir in the cooked chickpeas, salt, black pepper, and 3.5 cups of hot water.

   

4. Cover the pot and simmer on low heat for about 20 minutes until the water is fully absorbed, then let it rest for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.