Syrian Freekeh Chickpea Pilaf with Roasted Cauliflower

Ingredients

• 1 large cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp Aleppo pepper
• 1 cup cracked freekeh, rinsed
• 1 can chickpeas, drained
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 1/2 cups vegetable broth
• 1 lemon
• 1/3 cup chopped parsley
• Kosher salt and black pepper

Steps

1. Heat the oven to 425°F.
2. Toss cauliflower with 1 tablespoon oil, cumin, Aleppo pepper, salt and pepper; roast until browned, 25 minutes.
3. Cook onion in the remaining oil until soft, then add garlic and freekeh.
4. Add broth, cover and simmer until the freekeh is tender, about 20 minutes; fold in chickpeas to warm.
5. Top with roasted cauliflower, parsley, lemon zest and lemon juice.

Allergen note: Contains wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.