Fresh with Butternut Squash, Orange & Shallots

A hearty side-dish (or main) full of fun textures & Middle-Eastern flavours.

1 C Freekeh
2 Tbsp Coconut OR Olive oil
1/2 Onion, finely chopped
1 Stalk of celery, diced
1 Clove of garlic, minced
3/4 tsp Ground cumin
3/4 C Cooked chickpeas
1 heaping C Diced butternut squash (cubes approx 1cm)
Zest of 1 orange
2 C Vegetable broth
6 Shallots, peeled & halved
1/2 tsp Salt
2 Tbsp Lemon juice
1/4 C Chopped parsley
Non-dairy yogurt, to serve

View the full recipe at Coconut and Berries →