CHICKPEA AND FREEKEH SALAD

Makes: 4 servings

Generous 1 cup (250 mL) cracked or whole-grain freekeh, rinsed (see note) 3 tbsp (45 mL) extra-virgin olive oil, extra to drizzle 2 eggplants 4 garlic cloves, crushed Small bunch parsley, leaves chopped Small bunch mint, leaves chopped 1 (14 oz./396 g) can chickpeas, drained and rinsed Handful sun-dried tomatoes in oil Salt and pepper

1. Put the freekeh in a saucepan, with a generous 2 cups (500 mL) cold water, a pinch of salt and 1 tbsp (15 mL) of olive oil. Cover and bring to a boil over medium heat.

2. Turn the heat down to a simmer and cook until the grains become tender, adding more water if necessary. This will take about 10 minutes for cracked freekeh and up to 45 minutes for whole-grain freekeh.

3. While the freekeh is cooking, preheat the oven to 350 F/175 C.

4. Slice the eggplant lengthwise into ½-inch/1.25-cm slices and place on baking sheet, skin side down. Score the flesh and sprinkle with a good pinch of salt and pepper. Spread the garlic onto the eggplant slices and drizzle on a little oil. Roast for 30 minutes until soft and golden.

5. When the freekeh is cooked, drain off any excess water and let cool.

6. Transfer the freekeh to a large bowl and add the roasted eggplant, herbs, chickpeas and sun-dried tomatoes.

7. Add the remaining 2 tbsp (30 mL) of olive oil or use oil from the sun-dried tomatoes for greater flavour. Season well and serve.

Note: Freekeh is made from young durum wheat, which is roasted while still soft and green. In the Middle East, the grain is sold both whole and cracked, but in Canada you’re most likely to find it in its cracked form. Look for it in Middle Eastern markets, bulk stores or online.