Chickpea, quinoa and kale soup with labne

AT A GLANCE

  • Serves 4 - 6 people

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 (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.

Topics:

QUINOA, SOUP, VEGETARIAN, KALE, CHICKPEAS, HEALTHY, WINTER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

HOPPY INDIA PALE ALE , suggested by MAX ALLEN

FEATURED IN

July 2017

July 2017

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