Freekeh with Mint Seasoned Eggplant & Chickpeas


  • 1 cup uncooked cracked freekeh, rinsed
  • 1 ¾ cup cooked chickpeas (1 x 400g tin)
  • 2 tablespoons of oil
  • 2 ½ cups diced eggplant, cut into 1 – 2cm cubes
  • 4 spring onions, chopped
  • 1 ½ tablespoons lemon juice
  • 1 ½ tablespoons PICKLD Mint Seasoning Premium Blend
  • Salt & pepper to taste

Ready In

27 min



Nutritional Facts

    How To Cook :

    Step 1

    Combine the cracked freekeh with 3 scant cups of water and a pinch of salt (optional) in a saucepan and bring to the boil. Reduce to a simmer, cover with a lid and cook for 15-20 minutes.

    Step 2

    Meanwhile, sauté eggplant and spring onion in a skillet over medium high heat with 2 tablespoons of olive oil and a pinch of salt. Sauté for 7 to 10 minutes, or until eggplant softens, then stir through the PICKLD Mint Seasoning.

    Step 3

    Combine freekeh, eggplant, chickpeas and lemon juice in a bowl and season with salt and pepper to taste. Serve warm topped with additional PICKLD Mint Seasoning and lemon juice if desired.

    Add to Favourites Print Recipe FULL SCREEEN


    You may also like this recipes

    Leave A Comment