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
2 tbspolive oil1Spanish onion, finely chopped2garlic cloves, finely chopped1 tspsweet paprika, plus extra to serve1 tspground cumin1 tspground corianderFinely grated rind and juice of 1 lemon, or to taste1 litre (4 cups)vegetable or chicken stock100 gmdried chickpeas, soaked overnight in cold water, drained80 gmfreekeh or farro150 gmquinoa, rinsed½ bunchkale, stalks removed, coarsely chopped¾ cupcoarsely chopped mintLabne, to serve
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).
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.