Turkish Pan-Seared Shrimp with Charred Eggplant & Freekeh Pilaf

Ingredients

• 1 1/4 lbs large shrimp, peeled and deveined
• 1 1/2 cups freekeh (roasted green wheat), uncooked
• 1 1/2 lbs eggplant, cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 tbsp extra virgin olive oil, divided
• 2 tbsp pomegranate molasses, no added sugar
• 1 1/2 tsp ground sumac, tangy citrus spice
• 1 tsp dried oregano, turkish oregano preferred
• 4 cloves garlic, minced
• 3 cups vegetable broth, low-sodium
• 1/2 medium red onion, thinly sliced
• 1/2 cup pomegranate seeds, fresh
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, torn
• 1 whole lemon, cut into wedges
• to taste sea salt and cracked black pepper

Instructions

1. 1

   Toast freekeh in a large saucepan over medium-high heat for 2 minutes until fragrant. Add vegetable broth, reduce heat to medium-low, and simmer covered for 18-20 minutes until tender and liquid is absorbed. Season with salt and pepper.

2. 2

   Meanwhile, pat shrimp dry and toss with 1 1/2 tbsp olive oil, 1 tsp sumac, oregano, minced garlic, salt, and pepper. Set aside.