Moroccan freekeh traybake

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
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 622
  • fat 24g
  • saturates 3g
  • carbs 70g
  • sugars 16g
  • fibre 16g
  • protein 21g
  • salt 1.3g


  • 2 tbsp olive oil
  • 400g can chickpeas, rinsed and drained
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  •  ½ tsp chilli flakes
  • 270g cherry tomatoes
  •  ½ x 400g can apricot halves, drained and roughly chopped
  • 70g green olives
  • 250g pouch cooked freekeh
  • 70g fat-free Greek yogurt
  • small bunch dill, finely chopped


  1. Heat 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.

  2. Combine 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.

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