CHICKPEA, QUINOA AND KALE SOUP WITH LABNE
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.