By emensah m
Preheat your oven to 200°C (390°F).
Dice the eggplant, red bell pepper, and courgette into bite-sized pieces.
In a large mixing bowl, combine the diced vegetables and canned chickpeas. Drizzle with 2 tablespoons of olive oil and season with cumin, sumac, paprika, salt, and pepper. Toss to evenly coat the vegetables and chickpeas.
Spread the vegetable and chickpea mixture onto a baking sheet lined with parchment paper, ensuring they are evenly distributed.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the roasting time for even cooking.
While the vegetables are roasting, prepare the freekeh. If not already cooked, prepare according to package instructions. Use 3/4 cup cooked freekeh per serving (cooking for 2 servings).
Once the vegetables are done, remove them from the oven and let them cool slightly.
In a serving bowl, place a bed of freekeh. Top with the roasted vegetable and chickpea mixture.
Add a dollop of labneh or plain Greek yogurt on top. Sprinkle with pomegranate arils, fresh mint, and parsley.
Drizzle with fresh lemon juice before serving.
Enjoy your Roasted Vegetable & Chickpea Freekeh Bowl with Labneh!
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By emensah m
This Vegetarian Middle Eastern Salad Main Course recipe is ready in 45 minutes and features cooked freekeh, eggplant, red bell pepper and other delicious ingredients. Contains 420 calories total.
Preheat your oven to 200°C (390°F).
Dice the eggplant, red bell pepper, and courgette into bite-sized pieces.
In a large mixing bowl, combine the diced vegetables and canned chickpeas. Drizzle with 2 tablespoons of olive oil and season with cumin, sumac, paprika, salt, and pepper. Toss to evenly coat the vegetables and chickpeas.
Spread the vegetable and chickpea mixture onto a baking sheet lined with parchment paper, ensuring they are evenly distributed.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the roasting time for even cooking.
While the vegetables are roasting, prepare the freekeh. If not already cooked, prepare according to package instructions. Use 3/4 cup cooked freekeh per serving (cooking for 2 servings).
Once the vegetables are done, remove them from the oven and let them cool slightly.
In a serving bowl, place a bed of freekeh. Top with the roasted vegetable and chickpea mixture.
Add a dollop of labneh or plain Greek yogurt on top. Sprinkle with pomegranate arils, fresh mint, and parsley.
Drizzle with fresh lemon juice before serving.
Enjoy your Roasted Vegetable & Chickpea Freekeh Bowl with Labneh!
Calories per Serving: 420
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