Roasted Carrots with Freekeh, Chickpeas, and Yogurt Sauce - alive magazine
This Middle Eastern-inspired dish presents itself as exceptionally fanciful, but it comes together quick enough for a weekday dinner while bringing an array of…
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Cooking tools:
- Medium-sized saucepan
- Fork
- Mixing bowl
- Whisk
- Oven
- Baking sheet
- Skillet
- Cutting board
- Chef's knife
- Serving platter
- Colander
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Kitchen towel
Ingredients
- 3/4 cup (180 mL) cracked freekeh
- 1 1/2 cups (350 mL) cooked or canned chickpeas, drained and rinsed
- 1/3 cup (80 mL) sliced dried apricots
- 4 tsp (20 mL) extra-virgin olive or camelina oil, divided
- 1 garlic clove, minced
- 1 Tbsp (15 mL) fresh lemon juice
- 1/2 tsp (2 mL) cumin powder
- 1/4 tsp (1 mL) black pepper
- 1 lb (450 g) slender carrots, scrubbed clean and patted dry
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) unsalted shelled pistachios
- 1 cup (250 mL) plain yogurt
- 1 Tbsp (15 mL) zaíatar seasoning
- 1/4 cup (60 mL) chopped flat-leaf parsley
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