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Spiced Freekeh & Chickpea Bowls
with Glazed Carrots & Labneh
35 MIN
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories790 Cals (est.)
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fresh
ingredients
Title
- 1½ cups Chickpeas
- ¾ cup Cracked Freekeh
-
4 oz Cherry Or Charm Tomatoes
- 2 cloves Garlic
- 2 Scallions
- 1 bunch Parsley
- 2 oz Dried Deglet Noor Dates
- 2 Tbsps Roasted Almonds
- 2 tsps Ras El Hanout
-
1 Tbsp Honey
- ¼ cup Labneh Cheese
- 4 Carrots
- 2 Tbsps Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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