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Moroccan freekeh traybake | Daily Dine

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Moroccan freekeh traybake

Moroccan freekeh traybake

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

View original recipe on bbcgoodfood.com

dinnerlunchmain-coursemoroccanchickpeas💪healthy🥬vegetarian

0

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 2

Nutritional Information

Calories:622 kcal

Carbohydrate:70 g

Fat:24 g

Dietary Fiber:16 g

Protein:21 g

Saturated Fat:3 g

Sodium:1.3 mg

Sugar:16 g

Ingredients

2 tbsp olive oil

400g can chickpeas rinsed and drained

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp chilli flakes

270g cherry tomatoes

1/2 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

Instructions

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.