In medium-sized saucepan over medium, heat 2 tsp oil. Add onion and 1/4 tsp salt; heat until onion is softened, about 5 minutes. Add two-thirds of the garlic and heat for 1 minute. Place broth or water and freekeh in pan, bring to a boil, reduce heat to medium-low; simmer, covered, until freekeh is tender and broth has been absorbed, about 20 minutes. Set aside, covered, for 5 minutes and then fluff with fork. Add chickpeas, pickled raisins, carrot, and pistachios to pot and stir everything together.