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



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here