Freekeh, tomato & chickpea pilaf from Feasts (page 227) by Sabrina Ghayour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Swe recipe for vegan variation. Can substitute vegetable stock for chicken stock, and parsley for coriander leaves.

  • veronicafrance on December 05, 2025

    I’ve never cooked or eaten freekeh before, so I don’t know if it’s meant to be this chewy. I cooked it 15 minutes longer than Sabrina says, and it didn’t get any softer, so I guess yes. I thought it would be a bit bland, with only cumin, salt and pepper to season it, but the long slow cooking brought out the flavours nicely. I misread the recipe and sliced all the onions in half moons. I liked the soft, slippery strands in the mix though and they are definitely necessary for flavour. I didn’t deep fry onions separately as I had ready-made crisp onions to hand. I’d still spice it up a bit if I made it again though. Maybe coriander and saffron.

  • Charlotte_vandenberg on May 30, 2021

    Good comfort food, the taste of fried onion is crucial for its succes. Halved recipe, more than enough for two adults and a toddler.

  • joneshayley on August 18, 2019

    Halved this recipe easily and it came out absolutely spectacular. It looks beautiful to serve and tastes just as good. More than the sum of its parts. Added chilli sauce and yoghurt which set off the flavours perfectly.

  • EmmaJaneDay on October 09, 2017

    Happened on a box of freekeh one day and bought it on impulse. It has been languishing in the back of the cupboard for so long I am embarrassed. However, glad it was there. This was yummo. I will definitely be making this again. Just hope that shop still stocks freekeh!

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