1. Preheat oven to 450 and build a medium pot of salted water

2. Drain and rinse the chickpeas. Place onto paper towels and rub with more paper towels to dry. remove chickpeas skins

3. Drizzle chickpeas with 1 tsp olive oil and season with salt and toss to coat. Roast 20-22 minutes until slightly crispy. Remove from oven.

4. Add the freekeh to the pot of boiling water and cook, uncovered for 24-26 minutes, or until tender

5. Turn off heat, drain thoroughly and return to pot

6. Peel carrots, halve lengthwise, and thinly slice. Heat 1 tsp olive oil in pan and cook carrots 3-5 minutes.

7. Zest the lemon and get 2 teaspoons of zest. Quarter the lemon

8. Peel and chop the shallot to get 2 TBSP worth.

9. Combine shallot with lemon zest, 1 tsp of olive oil, and juice of 2 lemon quarters

10. Add currants and 1/4 cup of water to carrots. Cook, stirring frequently 2-3 minutes until carrots are softened and water is cooked off.

11. Combine the yogurt, juice of 2 quarters of lemon, and 1 TBSP of water

12. Add lemon-shallot dressing, carrots, and chickpeas to freekeh and stir to combine.

13. Serve the topped with lemon yogurt sauce, chopped almonds, and harissa paste