¼cupsliced almonds (toasted)(or pistachio or pine nuts)
For the freekeh
Cover the freekeh with cold water and leave while you prepare the onion base.
Heat the oil in a saucepan over a moderate heat until hot. Add the diced onion, and fry gently for 2-3 minutes until soft.
Add the garlic and fry of 1 minute before adding the cumin, coriander, turmeric, salt and pepper. Stir for about 20 seconds and then add the tomato puree and barberries.
Stir well to combine everything. Drain the freekeh and tip into the onion mix. Stir well to combine then pour in the stock (or water). Bring this to a simmer, reduce the heat to low and cover the pan. Cook gently for 15-20 minutes until all the liquid has evaporated remove from the heat.
Cover the pan with a clean teatowel or paper towel and return the lid. Leave for 15 minutes to absorb more of the moisture.
For the spiced chickpeas
Heat the olive oil in a sauté pan over a medium/high heat until hot. Add the onion slices and let them fry for 4-5 minutes, turning once or twice. Let them get a little browned on the edges.
Add the cumin, paprika, coriander, Aleppo pepper and salt. and stir briefly. tumble in the drained chickpeas and stir well for 1-2 minutes to combine everything. Remove from the heat and cool to room temperature.
Once cooled, tip the freekeh into a large bowl and fluff with a fork. Fish out the lemon peel. Carefully stir in the chickpeas along with the parsley, dill, almonds and lemon juice.
Decant to a serving bowl or platter and serve at room temperature.