lebanese

Freekeh Pilaf with Roasted Carrots and Crispy Chickpeas

Name: Freekeh Pilaf with Roasted Carrots and Crispy Chickpeas
Yield: 1 serving
Cuisine: lebanese
Ingredients: 69 g cracked freekeh (dry); 113 g canned chickpeas (drained); 145 g carrots, sliced; 15 g olive oil; 48 g onion, diced; 16 g lemon juice; 10 g fresh parsley, chopped; 2 g ground cumin; 2 g salt and black pepper

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

20 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g cracked freekeh (dry) 244 kcal
113g canned chickpeas (drained) 185 kcal
145g carrots, sliced 59 kcal
15g olive oil 133 kcal
48g onion, diced 19 kcal
16g lemon juice 5 kcal
10g fresh parsley, chopped 4 kcal
2g ground cumin 8 kcal
0.81 tsp (2g) salt and black pepper 0 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.