Chickpea, quinoa and kale soup with labne

This vegetarian-friendly broth is chock-full of grains and pulses, not to mention the leafy kale for a hit of chlorophyll. It's guaranteed to chase the winter blues away. Start this recipe a day ahead  to soak the chickpeas.

You'll need

2 tbsp olive oil 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 1 tsp sweet paprika, plus extra to serve 1 tsp ground cumin 1 tsp ground coriander Finely grated rind and juice of 1 lemon, or to taste 1 litre (4 cups) vegetable or chicken stock 100 gm dried chickpeas, soaked overnight in cold water, drained 80 gm freekeh or farro 150 gm quinoa, rinsed ½ bunch kale, stalks removed, coarsely chopped ¾ cup coarsely chopped mint Labne, to serve


  • 01
  • Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes). Add spices and lemon rind and stir until fragrant (30 seconds), then add stock, chickpeas, freekeh and 750ml water. Bring to a simmer and cook until chickpeas are tender (40-45 minutes).
  • 02
  • Add quinoa, season to taste, and simmer until tender (8-10 minutes), then stir in kale and simmer until wilted (2-3 minutes). Add mint and lemon juice, check seasoning and serve hot topped with labne and extra paprika.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Hoppy India Pale Ale

Featured in

July 2017

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