By emensah m
Preheat the oven to 200°C (390°F).
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces.
In a large bowl, toss the vegetables with chickpeas, 2 tablespoons of olive oil, ground cumin, sumac, paprika, salt, and pepper until evenly coated.
Spread the vegetable and chickpea mixture onto a baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
Reheat the cooked freekeh in a saucepan over medium heat, adding a little water if necessary.
Once the vegetables are done, remove them from the oven and allow them to cool slightly.
In a large serving bowl or individual bowls, assemble by placing a portion of freekeh at the bottom, followed by the roasted vegetable and chickpea mixture.
Top with dollops of labneh or plain Greek yogurt, then sprinkle with pomegranate seeds, chopped fresh mint, and parsley.
Drizzle lemon juice over the top and serve warm.
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By emensah m
This Vegetarian Main Course Middle Eastern recipe is ready in 40 minutes and features cooked freekeh, eggplant, red bell pepper and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (390°F).
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces.
In a large bowl, toss the vegetables with chickpeas, 2 tablespoons of olive oil, ground cumin, sumac, paprika, salt, and pepper until evenly coated.
Spread the vegetable and chickpea mixture onto a baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
Reheat the cooked freekeh in a saucepan over medium heat, adding a little water if necessary.
Once the vegetables are done, remove them from the oven and allow them to cool slightly.
In a large serving bowl or individual bowls, assemble by placing a portion of freekeh at the bottom, followed by the roasted vegetable and chickpea mixture.
Top with dollops of labneh or plain Greek yogurt, then sprinkle with pomegranate seeds, chopped fresh mint, and parsley.
Drizzle lemon juice over the top and serve warm.
Calories per Serving: 550
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