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1
Freekeh must be soaked for 30 minutes prior to cooking.
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2
For the Garbanzos:.
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3
Drain the garbanzos of their soaking liquid.
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4
Place in a medium sized pot and cover with about 3 cups fresh water.
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5
Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose.
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6
Bring the water up to a boil. Simmer until the garbanzos are cooked through.
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7
Drain, remove the aromatics, and set aside.
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8
To Prepare the Pilaf:.
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9
Heat up the olive oil in a medium sized pot.
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10
Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent.
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11
Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
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12
Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently.
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13
Pour in the broth and bring to a simmer.
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14
Cover the pot and let cook for 30 minutes.
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15
Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through.
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16
NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
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17
Make the short sauce by blending the remaining ingredients (starting with the cilantro) together until coarsely chopped, as you do not want a smooth puree.
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18
Spoon a bit of the sauce into the pot and stir to combine.
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19
Serve while warm.
