Moroccan freekeh traybake

calcium chickpeas fibre folate freekah healthy iron vegetarian vitamin c

N/A

Source

Ingredients

2 tbsp olive oil

400g can chickpeas , rinsed and drained

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli flakes

270g cherry tomatoes

½ x 400g can apricot halves , drained and roughly chopped

70g green olives

250g pouch cooked freekeh

70g fat-free Greek yogurt

small bunch dill , finely chopped

Method

Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.

Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.