Ingredients
- 2tbsp cumin seeds
- olive oil
- 1 large onion, diced
- 2tbsp tomato purée
- 400g freekeh
- 50g unsalted butter
- 1 x 400g can chopped tomatoes
- 1 x 400g can chickpeas, drained
- 400ml chicken or vegetable stock
- vegetable oil, for frying
- 3 large onions, halved and very thinly sliced into half-moons
- 150ml Greek yoghurt
- handful of chopped coriander or parsley
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