Name: Moroccan freekeh traybake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

To make this simple vegetarian one-pan supper, combine chickpeas and freekah with cherry tomatoes, olives, and apricots. It’s delicious and nutritious, including three of your daily requirements.

Moroccan freekeh traybake

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

622

kcal

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

Directions

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.
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.