Freekeh is a whole grain with a chewy texture similar to bulgur, and it cooks up in about 20 minutes.  Freekeh also packs quite the punch–when compared to other grains, it is higher in protein (just ½ a cup = 16g of protein per serving), fiber (which helps you curb cravings), vitamins and minerals.  It also has a lower glycemic index, keeping those blood sugar levels in check.

1. Finely chop the onion. Peel and cut the sweet potato into 1⁄2­inch cubes. Cut the stems off the kale leaves and discard. Cut the leaves into thin strips by rolling the leaves up into a cigar and finely slicing. Drain and rinse the chickpeas.

2. Heat a large pot over medium­high heat. Add a tablespoon of oil and add the sweet potato and onion. Season with 1⁄2 teaspoon salt and pepper, to taste. Cook, stirring occasionally for about 5 minutes, until the onions are soft and translucent.

3. Once the onions are soft, add the curry powder and as many chili flakes as you dare (we used 1⁄4 teaspoon!). Cook, stirring, for a minute until the curry is fragrant.

4. Add the freekeh, 5 cups of water, and the stock concentrate and bring to a boil. Once it has boiled, reduce the heat to low. Cover and cook for about 8 minutes.

5. After 8 minutes, add the chickpeas and kale. Taste and season with salt and pepper. Cook and cover for another 5 minutes.

Finish: When the soup is ready, serve immediately! Enjoy!

This recipe from HelloFresh was republished with permission. It originally appeared as Curried Freekeh Soup with Sweet Potatoes and Kale



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