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KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Ingredients
300g freekeh
7 tbsp olive oil
1 brown onion, finely chopped
500ml vegetable stock
½ cauliflower, broken into small florets
¼ cup plain flour
1 tsp ground cumin
1 tsp ground coriander
400g tin lentils, rinsed and drained
1 pomegranate
1 cup walnuts, toasted
⅓ cup mint
⅓ cup coriander
⅓ cup basil
2 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
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