The BBC Good Food logo
Moroccan freekeh traybake served in a roasting tin

Moroccan freekeh traybake

By
A star rating of 4.1 out of 5.21 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Combine chickpeas and freekah with cherry tomatoes, olives and apricots to make this easy vegetarian one-pan supper. It's tasty and healthy, serving up three of your 5-a-day

  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal622
fat24g
saturates3g
carbs70g
sugars16g
fibre16g
protein21g
salt1.3g
Advertisement

Ingredients

  • 2 tbsp olive oil
  • 400g can chickpeas , rinsed and drained
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  •  ½ tsp chilli flakes
  • 270g cherry tomatoes
  •  ½ x 400g can apricot halves , drained and roughly chopped
  • 70g green olives
  • 250g pouch cooked freekeh
  • 70g fat-free Greek yogurt
  • small bunch dill , finely chopped

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.

  • STEP 2

    Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.

Goes well with

Recipe from Good Food magazine, April 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content