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.
- 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
- 1Heat 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).
- 2Add 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.
Drink Suggestion: Hoppy India Pale Ale Drink suggestion by Max Allen
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