Ingredients

1 cup (238 grams) wheat berries, Khorasan or Hard Red recommended soaked overnight 

1 cup plus 1 1/3 cup broth 

220 grams onions

30 grams garlic

2 tbsp tallow

150 grams roasted peppers

125 grams canned tomatoes 

3/4 tsp cayenne

1/2 tsp garlic powder

1/2 tsp turmeric 

1 tbsp salt, divided 

1/2 tsp true cinnamon 

3/4 tbsp coriander seeds 

1/2 cup cooked chickpeas for serving, optional 

Makes 4 servings

Instructions

Drain and rinse the soaked wheat berries. Add 1 cup of broth and the rinsed grains to the Instant Pot and cook on high pressure for 30 minutes, or double the liquid and cook on the stovetop until tender. 

Heat a pot on the stovetop, adding about 2 tbsp of tallow when the pot is warm.

Dice the onions and garlic, then add the onions to the hot oil.

Cook for a few minutes, then add 1/2 tbsp of the salt. Cook for a few minutes, then add the diced garlic.

Toast the coriander seeds on the stovetop by heating a small pan, adding the seeds and cooking on medium heat until fragrant. Then crush the seeds with a mortar and pestle or a potato masher.  Set aside.

Cook until the onions are soft and translucent, then add the tomato paste, spices, the other 1/2 tbsp of salt, and broth. 

Bring to a simmer, then add the cooked wheat berries and bring to a boil.