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Preheat your oven to 425°F.
Wash and rinse freekeh thoroughly, removing any debris. In a pot over medium high heat, sauté the onions in olive oil. After about 7 mins, once the onions are translucent and begin to brown, add the washed freekeh. Toast until nutty, about 5 more mins.
Dissolve some veg bouillon in 1 cup of the water. Add it to the pot of freekeh along with the rest of the water, salt, and pepper, and bring to a boil. Lower to a simmer and cover until cooked and liquid has evaporated, about 20-40 mins, depending on your freekeh.
Meanwhile, prepare roasted veggies. Toss cauliflower with ½ tsp cumin, ½ tsp sumac, ¼ tsp salt, and 1 tbsp olive oil. Roast for 12 mins.
Rinse and drain canned chickpeas. Toss chickpeas with ½ tsp cumin, ½ tsp sumac, ¼ tsp salt, and ½ tbsp olive oil, and add them to the baking sheet. Roast for 15-20 more mins, until veggies are browned and tender.
In the last 7-8 mins of roasting, toss slivered almonds with 1 tbsp olive oil and add them to a portion of the baking sheet or a new baking sheet. Once the almonds are browned, remove everything from the oven and set aside.
Serve cooked freekeh topped with roasted veggies. Top the dish with roasted almonds, parsley, and pomegranate seeds, if desired. Serve with creamy tahini sauce or yogurt. Enjoy!