This Middle Eastern-inspired dish presents itself as exceptionally fanciful, but it comes together quick enough for a weekday dinner while bringing an array of wonderful textures to the table. If using thicker carrots, slice them in half lengthwise before roasting.
Za’atar is a cherished Middle Eastern spice blend consisting of sumac, sesame seeds, and herbs such as thyme. One taste and you’ll be looking to add it to dishes wherever you can. It can punch up everything from salad dressings to soups, roasted vegetables, and dips.
To save time in the kitchen, consider making big batches of ancient grains at once and then freezing extras for future use.
Per serving:
Bring 2 cups (500 mL) water to a boil in medium-sized saucepan. Add freekeh and a couple of pinches of salt. Return to a boil, reduce heat to medium-low, and simmer covered until water is absorbed and grains are tender, about 20 minutes. Remove from heat, drain any excess liquid, let stand covered for 5 minutes, and then fluff with fork. Stir chickpeas, apricots, and garlic into pan. In small bowl, whisk together 2 tsp (10 mL) oil, lemon juice, cumin, and black pepper. Toss dressing with freekeh mixture.
To roast carrots, preheat oven to 425 F (220 C) and place rimmed baking sheet in oven as it preheats. Toss carrots with 2 tsp (10 mL) oil and salt. Spread out carrots on hot baking sheet and roast for 30 minutes, or until carrots are easily pierced with a fork near the top of their stems. If needed, remove any carrots from oven that have finished cooking before others.
Heat dry skillet over medium heat. Add pistachios and heat until fragrant and darkened, shaking the pan often, about 3 minutes. Let cool and then roughly chop. Whisk together yogurt, zau2019atar, and pinch of salt.
To assemble the dish, pour freekeh mixture onto large serving platter. Arrange roasted carrots in single layer over mixture. Drizzle yogurt sauce over top, then sprinkle on pistachios and parsley.