Mixed Grains with Toasted Chickpeas, Fig & Baharat Dressing (Slow Cooker)

Place the quinoa, pearl barley, freekeh, and vegetable stock 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 chickpeas on a large baking tray lined with baking paper. Combine the olive oil, Baharat and coriander 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 dried fig, olive oil, lemon juice, and Baharat spice mix in a bowl.

Add the parsley, dill, cooled grains and toasted chickpeas to a bowl. Toss gently to combine, then add the smoked almonds and pepitas. Toss again, then check for seasoning before drizzling over the dressing to serve.