CHICK­PEA, QUINOA AND KALE SOUP WITH LABNE

Fairlady - - WINTER WARMERS -

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 away the win­ter blues. Start this recipe a day ahead to soak the chick­peas. Serves 4–6 Prep time: 20 min. Cook­ing: 1hr 5 min (plus soak­ing) • 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 zest and juice of

1 lemon, or to taste • 1L (4 cups) veg or chicken stock

• 100g dried chick­peas, soaked overnight in cold wa­ter, drained • 80g freekeh or farro • 150g quinoa, rinsed • ½ bunch kale, stalks re­moved, coarsely chopped • ¾ cup coarsely chopped mint • labne, to serve

1. Heat oil in large saucepan over medium-high heat, add onion and gar­lic and sauté un­til translu­cent (4–5 min). Add spices and lemon zest and stir un­til fra­grant (30 sec­onds), then add stock, chick­peas, freekeh and 750ml wa­ter. Bring to a sim­mer and cook un­til the chick­peas are ten­der (40–45 min­utes).

2. Add the quinoa, sea­son and sim­mer un­til ten­der (8–10 min), then stir in kale and sim­mer un­til wilted (2–3 min). Add mint and lemon juice, check sea­son­ing and serve hot, topped with labne and ex­tra pa­prika.

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