1 tbsp extra virgin olive oil
1 garlic clove, crushed
1 small red onion, finely sliced
⅓ cup freekeh
1 beetroot, cut into small cubes
1 tsp cumin
1 tsp coriander
3 cups vegetable stock
1 x 95g can chickpeas, rinsed and drained
¼ cup slivered almonds, toasted
1 tbsp sultanas
¼ cup parsley chopped finely
1 tsp orange zest and squeeze of juice
In a frying pan, heat oil and sauté garlic for 1-2 minutes, add onion and cook for 1-2 minutes. Add freekeh, beetroot, cumin, cinnamon and coriander to the pan with the stock, bring to the boil and let simmer for 20 minutes until freekeh is tender and stock is absorbed.
Add chickpeas, half of the toasted almonds, sultanas and parsley, orange zest and squeeze of juice, combine well, season to taste and set aside.
Serve salad with the other half of the toasted almonds on top.