Spiced freekeh with chickpea & spinach balls
This makes a double portion of the balls, allowing you to save some prep – and have another great meal – another day.
|100g||quick-cook freekeh and quinoa mix|
|pinch||of chilli flakes|
|30g||feta cheese, cut into cubes|
|1/4||lemon, finely grated zest of|
|a few||thyme leaves|
|1/4||red onion, finely chopped|
|1 tsp||pomegranate seeds|
|1/2 tsp||pink peppercorns, crushed|
|a few||flat-leaf parsley leaves (optional)|
|For the balls:|
|pinch||of ground cumin|
|sea salt and freshly ground black pepper|
Preheat the oven to 200°C (400°F/Gas 6). Steam the spinach until it wilts, then drain, pressing it in the sieve to remove all the excess water. Blend the chickpeas in a food processer until they’re well chopped but retain some texture. Add the spinach, cumin, and sumac, season with salt and pepper to taste, then blend again using the pulse button until the mixture comes together. Form the mixture into 8 balls and place them on a non-stick baking sheet, along with the lemon wedges. Bake for 15 minutes or until the balls start to turn a pale golden brown.
Meanwhile, put the freekeh and quinoa mix in a saucepan, add the tomato purée, just cover with water, and add a pinch of sea salt. Bring to the boil, then reduce the heat to a simmer, cover, and cook for 10 minutes or until tender. Remove from the heat, then stir in the sumac, chilli flakes, and salt and pepper.
Toss the feta, lemon zest, thyme, and red onion in a bowl. Put the freekeh mixture in a serving bowl, then arrange 4 balls and the lemon wedges on top. Spoon in the feta mixture and scatter with the pomegranate seeds, pink pepper, and parsley (if using). (Store the extra balls in an airtight container in the fridge for up to 2 days.)
Start with freekeh and quinoa mixture
Add in chickpea balls, lemon wedges, and feta mixture
Finish with pomegranate seeds, pink peppercorns, and flat-leaf parsley