Freekeh Garbanzo Pilaf - cooking recipe

Ingredients

1/2 cup dried garbanzo beans, soaked at least 4 hours
1 bay leaf
1 garlic clove
1 sprig thyme
3 black peppercorns
2 tablespoons extra virgin olive oil
1/4 cup yellow onion, small dice
1/4 cup carrot, peeled, small dice
1/4 cup fennel, small dice
2 garlic cloves, crushed
1 pinch cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup freekeh, rinsed and soaked for 30 minutes
2 cups vegetable broth
1 1/2 cups fresh cilantro, rinsed and roughly chopped
1 cup parsley, rinsed and roughly chopped
1 sprig mint, leaves roughly chopped
1/2 cup pine nuts, lightly toasted
1/3 cup extra virgin olive oil
1 teaspoon lemon zest
1 lemon, juice of

Preparation

Freekeh must be soaked for 30 minutes prior to cooking.
For the Garbanzos:.
Drain the garbanzos of their soaking liquid.
Place in a medium sized pot and cover with about 3 cups fresh water.
Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose.
Bring the water up to a boil. Simmer until the garbanzos are cooked through.
Drain, remove the aromatics, and set aside.
To Prepare the Pilaf:.
Heat up the olive oil in a medium sized pot.
Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent.
Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
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.
Pour in the broth and bring to a simmer.
Cover the pot and let cook for 30 minutes.
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.
NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
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.
Spoon a bit of the sauce into the pot and stir to combine.
Serve while warm.