The aroma and flavors of this Moroccan-inspired skillet meal, featuring freekeh (a Middle Eastern whole grain), eggplant, summer squash, peppers, chickpeas, lemons, garlic, dates, olives, and ras el hanout (an essential Moroccan spice blend) is off the charts! It’s easy to make this completely plant-based meal (you can cook it up in about 35 minutes in just one dish), plus it’s packed with nutrition and forms a meal in one
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 1 small bell pepper (red, green, yellow or orange), diced
- ½ medium eggplant, diced
- 1 small summer squash (yellow, crookneck, zucchini), diced
- 2 cloves garlic, minced
- 4 dates, chopped
- 1 15-ounce can chickpeas, with liquid
- ¼ cup olives, drained
- 2 teaspoons ras el hanout spice blend*
- 1 ½ cups uncooked freekeh
- ½ lemon, juiced
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- ¼ cup fresh parsley, chopped
- Heat oil in a large skillet or saucepan.
- Sauté onions, bell pepper, eggplant, squash, and garlic for 4 minutes.
- Add dates, chickpeas, olives, ras el hanout, and freekeh and sauté for an additional 2 minutes.
- Add lemon juice, vegetable broth, and tomato paste and simmer, uncovered, over medium heat, stirring occasionally, until grains are tender and liquid is absorbed—about 15-20 minutes. May add additional water to replace that lost to evaporation, should make a thick consistency.
- Garnish with fresh chopped parsley.
- Makes 6 servings (about 1 1/4 cups each).
- Category: Entree
- Cuisine: Moroccan
- Serving Size: 1 serving
- Calories: 382
- Sugar: 18 g
- Sodium: 283 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 15 g
- Protein: 16 g
Keywords: vegan moroccan recipe, freekeh, pilaf