Save to your scrapbook
Chickpea, kale and freekeh soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This wholesome, gently spiced broth takes inspiration from the Middle East. Freekeh is a nutty grain made from cracked green wheat, which gives the dish a unique smoky flavour.
3 tbsp sunflower oil
1 small onion, finely chopped
1 tsp coriander seeds
1 tsp cumin seeds
2 garlic cloves, crushed
½ tsp ground allspice
2 carrots, diced
250g ready-cooked freekeh
400g can chickpeas, drained and rinsed
1 litre fresh chicken or vegetable stock
1 tsp salt
½ tsp freshly ground black pepper
200g kale, shredded
2 tbsp extra virgin olive oil, plus extra to serve
2 tbsp lemon juice
natural yogurt, to serve
handful finely chopped chives
1. Heat the sunflower oil in a large saucepan, add the onion and fry over a medium heat for 5 minutes. Meanwhile, toast the coriander and cumin seeds in a dry pan over a low heat for a minute or so. Crush them with a pestle and mortar, then add to the onion, along with the garlic and allspice. Cook for a further 2 minutes.
2. Add the carrots, freekeh, chickpeas, stock, salt and pepper. Cover and simmer for 40 minutes until the chickpeas are very soft. Finally, add the kale, olive oil and lemon juice; cook for about 5 minutes, until the greens have just cooked through. Season if needed. Serve with a dollop of natural yogurt, a sprinkle of chives and a generous drizzle of extra virgin olive oil.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.