Freekeh with chickpeas and mushrooms (Vegan)

Ingredients

• 2 c. Freekeh
• 2 1/2c. water
• bullion cube
• olive oil
• 12 oz of portabella mushrooms Oysters and shitakes would be geat], chopped
• 1 onion
• 1 can chickpeas
• .25 teaspoon cinnamon
• .25 teaspoon allspice
• 1 teaspoon cumin
• 1 bay leaves (remeber to remove once it's done)
• pinch of cardamon,
• .25 teaspoon ground cloves
• .25 teaspoon nutmeg
• 1 teaspoon ground caraway seeds
• salt to taste
• black pepper to taste

Optional:
*a dab of harissa or you can use crushed red pepper or a teensy bit of cayenne

Directions

Wash Freekeh thouroughly. Chop onion and sautee in large pot with olive oil. Add Freekeh and cook until Freekeh is toasted. Add water, bring to boil, add bullion cube and then let simmer for 40 minutes or so. In a separate large skillet, sautee mushrooms in olive oil. Add can of chickpeas. Season with spices. When Freekeh is done cooking, stir in the mushroom & chickpea mixture. Add more seasonings to taste.