Mixed Grains with Toasted Chickpeas, Fig & Baharat Dressing (Slow Cooker)
This works as a standalone meal or a wonderful side to lamb. It also has phenomenal holding power, so last night’s leftovers can stretch to a few superb work lunches during the week.
Serves 4 as a main, or 6 as a side.
Ingredients 14
100 g tri-colour quinoa
110 g pearl barley
100 g freekeh
625 ml vegetable stock
1 tin chickpeas, 425 g, drained, thoroughly rinsed
2 tbsp olive oil
1 tbsp Baharat spice mix
1 tsp ground coriander
3 tbsp flat-leaf parsley (italian parsley), chopped
1 tbsp dill fronds
70 g smoked almonds
3 tbsp pepitas (pumpkin seeds)
Fig Baharat Dressing
80 g dried fig, finely chopped
60 ml olive oil
1⁄2 lemon, juiced
2 tsp Baharat spice mix
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Method 4
Place the , , , and in the bowl of your slow cooker. Close the lid and cook on low for 1 hour. If there is still some liquid remaining, remove the lid and continue to cook for another 10–15 minutes, or until the grains are cooked through and all the liquid has evaporated. Set aside to cool.
Preheat the oven to 170°C (340°F). Spread the on a large baking tray lined with baking paper. Combine the , and in a small bowl, then drizzle over the chickpeas. Roast in the oven until crisp, about 30–40 minutes.
To make the dressing, combine the , , , and in a bowl.
Add the , , cooled grains and toasted to a bowl. Toss gently to combine, then add the and . Toss again, then check for seasoning before drizzling over the dressing to serve.
