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FREEKEH WITH GREENS, CHICKPEAS, AND HALLOUMI
4 servings

Freekeh’s subtly smoky flavor is an excellent partner to the toasty browned Halloumi in this dish.

Cook as directed:

  • ¾ cup cracked freekeh

While the freekeh cooks, heat in a large skillet over medium heat:

  • 2 tablespoons olive oil

Add:

  • 8 ounces Halloumi, cut into ½-inch cubes

Cook, turning occasionally, until well browned. Transfer to a plate and add to the skillet:

  • One 15-ounce can chickpeas, drained and rinsed

Cook, stirring occasionally, until the chickpeas start to brown, about 5 minutes. Stir in:

  • 2 garlic cloves, minced
  • 1 teaspoon cumin seeds

Cook, stirring, until fragrant, about 1 minute. Add to the skillet:

  • 2 packed cups greens, such as baby spinach or shredded kale, collards, or chard

Cook, stirring, just until wilted, about 4 minutes.

When the freekeh is cooked, stir it into the chickpea and greens mixture and cook, stirring, until everything is heated through and any residual liquid clinging to the freekeh has evaporated. Stir in the Halloumi. Season with:

  • 2 tablespoons lemon juice
  • Salt and black pepper to taste
Grains