Fry the onion and carrots for about 10 minutes, while stirring.
Use a medium flame until the vegetables soften.
Add the chili, whole garlic cloves and sage leaves and mix.
Add the freekeh, fry for 2-3 minutes and season with salt to taste.
Add water, just a little above the vegetables and wheat, cover and cook until the freekeh has absorbed all the water and is starting to stick to the bottom of the pot (between 30 minutes to an hour, depending on the wheat).
