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    Chickpea, kale and freekeh soup

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    Chickpea, kale and freekeh soup

    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.

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


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