Jordanian Freekeh bi Loubia (Freekeh and Black-Eyed Bean Stew)
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Ingredients
- 250 g freekeh
- 400 g black-eyed peas
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 400 ml vegetable stock
Nutrition (per serving)
- Calories
- 420 kcal
- Protein
- 16.2 g
- Carbohydrate
- 59.3 g
- of which sugars
- 7.3 g
- Fat
- 9.3 g
- of which saturates
- 1 g
- Fibre
- 14.8 g
- Salt
- 1.34 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. Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the cumin.
- 2
Add the tinned chopped tomatoes and cook for 5 minutes, then stir in the freekeh and vegetable stock.
- 3
Bring to a simmer, cover and cook for 25-30 minutes until the freekeh is tender.
- 4
Stir in the black-eyed peas and simmer uncovered for 8-10 minutes until heated through and the sauce has thickened.
- 5
Taste and season with salt and pepper.
- 6
Serve hot.
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