Photo by Mohammed-Ali Hamadache on Pexels
Warm Freekeh & Roasted Courgette Grain Bowl with Smoky Harissa Chickpeas & Lemon-Herb Tahini
A warm Middle Eastern freekeh bowl with smoky harissa chickpeas, roasted courgette, crunchy cucumber, and a lemon-herb tahini drizzle.
- 180 g freekeh
- 200 g chickpeas (tinned, drained and rinsed)
- 300 g courgette
- 80 g red onion
- 1½ cloves garlic
- 1 pc lemon
- 50 g tahini
- 100 g plain yoghurt
- 150 g cucumber
- 15 g fresh parsley
- 1 tbsp harissa paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 2 tsp salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook the freekeh: rinse it, then simmer in plenty of salted water until tender (usually 20–25 minutes). Drain well and set aside.
- Step 2
Roast the courgette: heat the oven to 220°C. Slice courgette into half-moons. Toss with 1 tbsp olive oil, a pinch of salt, and black pepper. Roast for 12–15 minutes until browned at the edges.
- Step 3
Make the harissa chickpeas: finely chop the red onion. In a pan, heat 1 tbsp olive oil, soften onion for 4–5 minutes. Add garlic (minced) for 30 seconds. Stir in cumin and smoked paprika, then add harissa paste and chickpeas. Add a splash of water, simmer 6–8 minutes until saucy; taste and adjust salt/lemon.
- Step 4
Mix the lemon-herb tahini: in a bowl, whisk tahini with the yoghurt, the juice of the lemon, 1–2 tbsp water (to loosen), chopped parsley, a pinch of salt and pepper.
- Step 5
Assemble: divide freekeh into bowls. Top with roasted courgette and harissa chickpeas. Finish with cucumber (diced), then drizzle with the lemon-herb tahini. Serve warm.
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