Spiced Freekeh & Chickpea Bowls with Glazed Carrots & Labneh

Spiced Freekeh & Chickpea Bowls

with Glazed Carrots & Labneh

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6