Name: Chickpea, quinoa and kale soup with labne
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 - 6
Ingredients: 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 vegetable or chicken stock (4 cups); 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

Chickpea, quinoa and kale soup with labne

Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Serves 4 - 6

Prep

20M

Cook

1H 5M

Total

1H 25M

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.

Ingredients

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 vegetable or chicken stock (4 cups)

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

Method

Main

1.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).

2.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.