---
title: Tunisian Freekeh Stew
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tunisian-freekeh-stew-58580c0fa28e1a36247c2902
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
  - Grain-Focused
  - Stew
  - Mediterranean
  - Quick
rating: 4.0
rating_count: 608
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/tunisian-freekeh-stew.avif"
---
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice @yellow onion{1}. Peel and finely dice @carrots{2}. Finely dice @celery{2%stalks}. Mince @garlic{4%cloves}. Drain and rinse @chickpeas{15%oz}.

Heat 1 tbsp @olive oil{2%tbsp} in a #large pot{} over medium heat. Add onion, carrots, and celery. Cook until softened and beginning to brown, ~{8%minutes}. Season with @salt{1%tsp} and @pepper{1%tsp}. Add garlic and 2 tsp @tunisian spice blend{3%tsp}. Toss until fragrant, ~{2%minutes} more.

Add ¼ cup @crushed tomatoes{¼%cup} to pot and cook until slightly reduced, ~{2%minutes}. Season with salt and pepper.

Stir @veggie stock concentrate{1%unit}, @freekeh{1%cup}, and 4 cups @water{4%cups} into pot. Bring to a gentle simmer and cook until freekeh is tender, ~{25%minutes}. Season with salt and pepper.

While stew simmers, toss chickpeas with remaining tunisian spice blend, 1 tbsp olive oil, and a pinch of salt and pepper on a #baking sheet{}. Bake in oven until lightly browned and crispy, ~{20%minutes}. Note: Chickpeas may pop in oven—it is natural.

With ~{5%minutes} to go on chickpeas, slice @whole wheat pitas{2} into quarters. Add to baking sheet and bake until toasty, ~{3%minutes}. Divide stew between bowls when ready. Top each bowl with chickpeas, a dollop of @yogurt{2%tbsp}, and a drizzle of olive oil if desired. Serve with pita for dipping.