Freekeh, Roasted Pepper and Chickpea Bowl with Harissa Tahini
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g freekeh
- 2 red pepper
- 400 g chickpeas
- 2 tbsp tahini
- 1 tbsp harissa
- 1 lemon
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 15.4 g
- Carbohydrate
- 52.7 g
- of which sugars
- 5.1 g
- Fat
- 8.5 g
- of which saturates
- 1.2 g
- Fibre
- 16.2 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the freekeh and simmer in plenty of water for 20-25 minutes until tender, then drain.
- 2
Heat the oven to 200C (180C fan, gas 6). Slice the red peppers and roast for 20 minutes until softened and lightly charred.
- 3
Drain and rinse the chickpeas and scatter over the tray for the last 10 minutes of roasting.
- 4
Whisk the tahini with the harissa, a squeeze of lemon juice and a splash of water to make a dressing.
- 5
Spoon the freekeh into bowls and top with the roasted peppers and chickpeas.
- 6
Drizzle with the harissa tahini and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.