Combine chickpeas and freekah with cherry tomatoes, olives and apricots to make this easy vegetarian one-pan supper. It’s tasty and healthy, serving up three of your 5-a-day
Prep:5 mins
Serves 2
2 tbsp olive oil400g can chickpeas, rinsed and drained1 tsp ground coriander1 tsp ground cumin ½ tsp chilli flakes270g cherry tomatoes ½ x 400g can apricot halves, drained and roughly chopped70g green olives250g pouch cooked freekeh70g fat-free Greek yogurtsmall bunch dill, finely chopped
STEP 1Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.STEP 2Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.
