Ingredients
- 1 cup freekeh
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon ground turmeric
- salt and ground black pepper to taste
Why You'll Keep Making This
A wonderful way to enjoy the nutty flavor and chewy texture of freekeh. It’s light, healthy, and packed with fresh tomatoes that add a juicy brightness. Perfect for a wholesome meal any time of year.
Pro Cooking Tips
- Rinse freekeh well before cooking to remove any dust.
- Simmer gently and avoid stirring too much to keep the grains fluffy.
- Use ripe, fresh tomatoes for the best flavor and sweetness.
- Simmer gently and avoid stirring too much to keep the grains fluffy.
- Use ripe, fresh tomatoes for the best flavor and sweetness.
Directions
Rins the freekeh well, then soak it in a bowl of water for about 10 minutes before draining. In a large pot, combine the vegetable broth, water, and olive oil, and bring it to a boil. Once it’s bubbling, add the freekeh along with the tomato paste and all the spices—paprika, cumin, turmeric, salt, and pepper. Give everything a good stir and bring it back up to a boil. Turn the heat down to medium-low and let it simmer gently, stirring now and then, until most of the liquid has been absorbed—this should take around an hour. When it’s done, take the pot off the heat and let it rest for about 5 minutes. Finally, fluff the freekeh with a fork before serving.
Serving Options To Try
Serve warm or at room temperature as a side dish or light main. It pairs nicely with grilled meats, roasted vegetables, or a dollop of yogurt. A sprinkle of fresh herbs like parsley or mint can add a fresh touch.
How To Store For Later
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to keep it moist. This dish can also be enjoyed cold as a salad.
