Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spiced Freekeh & Chickpea Bowls Fill 1 Created with Sketch.

with Glazed Carrots & Labneh

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

At the heart of tonight’s North African-inspired dish is freekeh, a type of grain that’s harvested young and fire-roasted. We’re simmering it with garlic and ras el hanout—an aromatic blend of traditional spices like cumin and turmeric—to infuse it with deep flavor and beautiful color. Dates and roasted chickpeas bring pops of sweetness and contrasting textures to the freekeh. We’re serving it all with juicy tomatoes (yours may be red or yellow) and carrots glazed with vinegar and honey.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the garlic & cook the freekeh:
1 Prepare the garlic & cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Add the freekeh, garlic, and ras el hanout to the pot of boiling water. Cook, uncovered, 23 to 25 minutes, or until tender. Drain thoroughly and return to the pot.

Roast the carrots & chickpeas:
2 Roast the carrots & chickpeas:

While the freekeh cooks, wash, dry, and peel the carrots. Halve crosswise, then quarter lengthwise. Drain and rinse the chickpeas. Thoroughly pat dry with paper towels. Line a sheet pan with aluminum foil. Place the carrots on the prepared sheet pan. Place the chickpeas in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned carrots in a single layer on 1 side of the sheet pan. Arrange the seasoned chickpeas in a single layer on the other side of the sheet pan. Roast 14 to 16 minutes, or until the carrots are tender when pierced with a fork. Leaving the oven on, remove the roasted carrots and chickpeas from the oven. Carefully transfer the chickpeas to a bowl and set aside in a warm place. Carefully top the carrots with the honey (kneading the packet before opening) and half the vinegar; stir to coat. Return the coated carrots to the oven and roast 2 to 3 minutes, or until glazed. Remove from the oven.

Prepare the remaining ingredients & season the labneh:
3 Prepare the remaining ingredients & season the labneh:

While the carrots and chickpeas roast, wash and dry the remaining fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. In a bowl, combine the labneh and a drizzle of olive oil; season with salt and pepper to taste.

Dress the tomatoes:
4 Dress the tomatoes:

Add the green tops of the scallions and a drizzle of olive oil to the bowl of seasoned tomatoes. Season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Make the freekeh salad:
5 Make the freekeh salad:

To the pot of cooked freekeh, add the roasted chickpeas, dates, white bottoms of the scallions, half the parsley, the remaining vinegar, and a drizzle of olive oil. Stir to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the freekeh salad, glazed carrots, and dressed tomatoes between 2 bowls. Top the freekeh with the almonds. Garnish with the remaining parsley. Serve with the seasoned labneh on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the garlic & cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Add the freekeh, garlic, and ras el hanout to the pot of boiling water. Cook, uncovered, 23 to 25 minutes, or until tender. Drain thoroughly and return to the pot.

2 Roast the carrots & chickpeas:

While the freekeh cooks, wash, dry, and peel the carrots. Halve crosswise, then quarter lengthwise. Drain and rinse the chickpeas. Thoroughly pat dry with paper towels. Line a sheet pan with aluminum foil. Place the carrots on the prepared sheet pan. Place the chickpeas in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned carrots in a single layer on 1 side of the sheet pan. Arrange the seasoned chickpeas in a single layer on the other side of the sheet pan. Roast 14 to 16 minutes, or until the carrots are tender when pierced with a fork. Leaving the oven on, remove the roasted carrots and chickpeas from the oven. Carefully transfer the chickpeas to a bowl and set aside in a warm place. Carefully top the carrots with the honey (kneading the packet before opening) and half the vinegar; stir to coat. Return the coated carrots to the oven and roast 2 to 3 minutes, or until glazed. Remove from the oven.

3 Prepare the remaining ingredients & season the labneh:

While the carrots and chickpeas roast, wash and dry the remaining fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. In a bowl, combine the labneh and a drizzle of olive oil; season with salt and pepper to taste.

4 Dress the tomatoes:

Add the green tops of the scallions and a drizzle of olive oil to the bowl of seasoned tomatoes. Season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Dress the tomatoes:
Make the freekeh salad:
5 Make the freekeh salad:

To the pot of cooked freekeh, add the roasted chickpeas, dates, white bottoms of the scallions, half the parsley, the remaining vinegar, and a drizzle of olive oil. Stir to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the freekeh salad, glazed carrots, and dressed tomatoes between 2 bowls. Top the freekeh with the almonds. Garnish with the remaining parsley. Serve with the seasoned labneh on the side. Enjoy!

Plate your dish: