lebanese

Freekeh Pilaf with Roasted Carrots and Crispy Chickpeas

This roasted dish pairs cracked freekeh with canned chickpeas, carrots, sliced and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

103 g Carbohydrates

19 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

68g cracked freekeh (dry) 241 kcal
112g canned chickpeas (drained) 184 kcal
144g carrots, sliced 59 kcal
14g olive oil 124 kcal
48g onion, diced 19 kcal
16g lemon juice 5 kcal
10g fresh parsley, chopped 4 kcal
2g ground cumin 8 kcal
0.8 tsp (2g) salt and black pepper 5 kcal

Cooking instructions

cracked freekeh (dry)
Rinse freekeh and drain well.
canned chickpeas (drained)carrotsolive oilground cuminsalt and black pepper
Toss carrots and chickpeas with olive oil, cumin, salt, and pepper; roast at 425F for 20-25 minutes, shaking once, until carrots tender and chickpeas crisp.
olive oilonion
Meanwhile, saute onion in a small pot with a little olive oil until soft.
cracked freekeh (dry)
Add freekeh and water; bring to a boil, then cover and simmer 18-22 minutes until tender.
cracked freekeh (dry)canned chickpeas (drained)carrots
Fluff freekeh with a fork; fold in roasted carrots and chickpeas.
lemon juicefresh parsley
Finish with lemon juice and chopped parsley.