Freekeh is quite a
new acquaintance for me, but I'm already head over heels for it, not
just for its health benefits. Freekeh is an ancient grain, unripe wheat that has been through a
process of roasting, where it has obtained a lovely smoky flavour.
It's full of fiber and protein, which makes it a perfect veggie
supplement.
Last week I made
this spicy freekeh dish with beans, sweetcorn and peppers (please
note that the recipe is for quite a large amount and can be scaled
down). I think that this was a perfect mid-week dinner, which
transformed into a great lunch for the next day. I will be making
much more this kind of dishes in the future now that I'm hooked. This
basic recipe is vegan, I only added halloumi to the serving, but it's
optional.
Ingredients
1 cup smoky
freekeh
1 tbsp vegetable
stock powder
1-2 bay leaves
2 bell peppers
3 shallots
3 garlic cloves
240 g red kidney
beans
240 g sweetcorn
1 tbsp olive oil
½-1 tsp chilli
flakes
1 tsp smoked
paprika
1 tsp ground cumin
1 tsp ground
coriander
A sprinkle of salt
Fresh coriander to
taste
Method
Rinse the freekeh
and cook it in water with added vegetable stock powder and bay leaves
until it's done. This takes about 20 minutes.
Chop the bell
peppers, shallots and garlic and start cooking them in olive oil.
Add the beans and
sweetcorn to the pan with the spices (chilli flakes, smoked paprika,
ground cumin, ground coriander and salt).
Let it cook until
you're happy with the flavour and textures.
Add the freekeh to
the vegetables and cook for 10 minutes more.
Just before
serving, add the fresh coriander.
On the side I
served just a little bit of salad and fried halloumi slices.
Enjoy and have a
good week!
Your VegHog
I love freekeh, its relatively new to me too. This dish looks satisfying and I like the accompaniment of Halloumi.
ReplyDeleteThank you Shaheen! I also forgot to mention in the post that I used my last bell peppers from the own balcony in this recipe, this is how long they lasted!
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