AT A GLANCE
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.
|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.|