Freekeh, tomato and chickpea pilaff

Serves 6 Starters and mains

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Method

Heat a large frying pan over a medium-high heat, add the cumin seeds and dry-toast for about 2 minutes, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn.

Add a drizzle of olive oil to the pan, add the diced onion and fry for 6-8 minutes, or until softened. Add the tomato purée and dissolve it into the onion mixture, adding a little more oil if needed, then add the freekeh and butter and stir well until the freekeh is evenly coated in the onion mixture and the butter has melted. Stir- fry for 1 minute, then add the tomatoes and chickpeas. Mix well.

Pour in the stock and 200ml water and season with a generous amount of salt and pepper. Cover the saucepan with a lid, reduce the heat to low and cook for 20-25 minutes without disturbing the pan. Remove from the heat and set aside, leaving the lid on.

Meanwhile, prepare the fried onions for a garnish. Line a plate with a double layer of kitchen paper. Pour enough vegetable oil into a saucepan to fill it to a depth of 1cm and heat over a high heat. Add the sliced onions and fry for 8-10 minutes, or until golden brown and crispy – avoid stirring or they will start to caramelise. Remove the fried onions with a metal slotted spoon and transfer to the paper-lined plate to drain.

Add half the fried onions to the freekeh and, using a fork, gently comb through the freekeh to stir in the onions and fluff up the grains and chickpeas. Arrange the freekeh mixture on a wide, flat platter. Dot with the yoghurt and scatter the remaining fried onions and coriander or parsley on top. This is also good drizzled with your favourite chilli sauce.

Tip: For a vegan recipe, omit the butter, and substitute coconut or soya yoghurt for the Greek yoghurt.