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Chickpea, kale and freekeh soup
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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.
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