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Moroccan freekeh traybake served in a roasting tin

Moroccan freekeh traybake

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Rating: 4 out of 5.19 ratings
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  • 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
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Ingredients

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

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Overall rating

Rating: 4 out of 5.19 ratings
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