In a pot, heat 1/4 cup oil and cut the chicken into small pieces. Sauté the chicken, onion, and tomato. Cut the vegetables into large pieces and add them to the pot along with the chickpeas, spices, aromatic herbs, and hot pepper.

Add more water to the pot. When it comes to a boil, add freekeh according to the number of servings (I used about 4 espresso cups). Once the freekeh is cooked, turn off the heat. Enjoy!