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
Ingredients
2 serv.- olive oil↗2 tbsp tbsp
- chickpeas↗400g can g
rinsed and drained
- ground coriander↗1 tsp tsp
- ground cumin↗1 tsp tsp
- chilli flakes↗½ tsp tsp
- cherry tomatoes↗270g g
- apricot halves↗½ x 400g can g
drained and roughly chopped
- green olives↗70g g
- cooked freekeh↗250g pouch g
- fat-free Greek yogurt↗70g g
- dill↗small bunch
finely chopped
Step-by-step instructions
- 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.
- 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.
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