1 large zucchini, sliced
8 medium size field mushrooms, wiped clean
2 cups baby kale leaves
1 can (400g) chickpeas, rinsed and drained
2-3 tablespoons extra virgin olive oil
1 onion, finely diced
1 clove garlic, finely diced
1 cup freekeh
2 tablespoons ras el hanout spice powder
2 cups vegetable stock
Ground black pepper to taste
1 tablespoon finely sliced preserved lemon
2 tablespoons pomegranate seeds
Fresh herbs to serve – I used chopped parsley and dill
Brush both sides of the zucchini slices with olive oil. On a BBQ or grill pan, char-grill the zucchini slices on both sides. Remove from pan and set aside.
Heat a high sided saute pan on medium heat. Add one tablespoon olive oil and when hot, place field mushrooms cup or stem side up in the pan. Cover with a lid and leave to steam and warm through – approximately 3 minutes. Remove mushrooms from pan and set aside.
Add diced onion and garlic to the pan and fry until soft and translucent. Add the ras el hanout spice, mix with the onion and garlic and fry a little before adding the freekeh. At this stage you may need to add a little more olive oil to the pan. Mix the freekeh, onion and garlic through and pan fry for 2 minutes. Add the stock and lower heat. Cover with the lid and simmer on low for approximately 20 minutes. Check often in case you need to add a little water to the freekeh (if it begins to stick). Once cooked it should still be chewy to the bite. Add chickpeas, kale leaves, char-grilled zucchini and black pepper to the pan. Gently mix vegetables through the freekeh and then cover with the lid again to let the kale wilt down a little and the zucchini and chickpeas warm through (approximately 5 minutes). Remove from heat.
To serve, place 2 or 4 mushrooms on individual serving plates. Spoon freekeh on top. Sprinkle with preserved lemon slices, pomegranate seeds and fresh herbs.
Serves 4 as a side (2 mushrooms each) and 2 (4 mushrooms each) as a main meal.
