Preheat 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 5 mins, once onions begin to brown, add the washed freekeh and toast until nutty, about 5 more mins. Add vegetable broth, salt, and pepper, and bring to a boil. Lower to a simmer and cover until cooked and liquid has evaporated, about 40 mins.
Meanwhile, prepare roasted veggies. Toss cauliflower with 1/2 tsp cumin, 1/2 tsp sumac, 1/4 tsp salt, and 1 tbsp olive oil. Roast for 12 mins.
Toss drained and rinsed chickpeas with 1/2 tsp cumin, 1/2 tsp sumac, 1/4 tsp salt, and 1 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 5 mins of roasting, toss slivered almonds with 1 tbsp olive oil and add them to a portion of the baking sheet. Once the almonds are browned, remove everything from the oven and set aside.
Serve freekeh topped with roasted veggies. Top the dish with roasted almonds. Serve with yogurt and tahini. Top with pomegranate seeds and parsley if desired.