Recipe: freekeh & chickpea soup
Among the many dishes, freekeh stood out. The aroma of cracked wheat, perfectly cooked and blended with chickpeas, filled the air. It was simple yet full of flavour, and its warmth mirrored the warmth of the family around me.
That meal was more than just food – it was a connection to my roots and the love of family. Now, whenever I make or eat freekeh, it transports me back to that special moment, reminding me of home, tradition, and the comfort of family.
Freekeh has become my symbol of warmth and belonging, a dish that always brings me peace and a sense of connection to the ones I love.
Serves 2-3
First the chickpea soup…
- ½ onion, diced
- 1 Tbsp extra virgin olive oil
- 1 tin chickpeas, drained
- 2 tsp curry powder
- 2 tsp turmeric powder
- 1 tsp dried parsley
- ½ lemon
- 1 tsp cumin powder
- ½ potato, cut into small cubes
- ½ cube vegetable/chicken stock cube
- 400 ml water, plus more if needed
- 1 tsp pepper
Heat the olive oil in a pan over medium heat.
Add the onions and fry for a few minutes until they become soft and translucent.
Add the spices and herbs along with the chickpeas.
Stir in the potato, ensuring it’s well coated with the seasonings.
In a separate bowl, dissolve the stock cube in water to make stock.
Slowly pour the stock into the pan and stir to combine with the other ingredients.
Bring to the boil, lower the heat and season to taste.
Take a few chickpeas out of the pan and mash them in a separate bowl with a fork or potato masher.
Return the mashed chickpeas to the soup and stir well to thicken.
Once the soup is ready, serve with a squeeze of fresh lemon juice for added flavour.
… and now the freekeh
- ½ red onion, diced
- 2 Tbsp olive oil
- 2 cups freekeh
- 2½ cups water
Rinse 2 cups of freekeh with lukewarm water to help remove any impurities or excess dust. Keep rinsing until the water runs clear, then you’re ready to cook!
Heat the olive oil in a pan over medium heat until it becomes warm and begins to shimmer.
Add the red onion and let it fry for about a minute, stirring occasionally, until it becomes fragrant and slightly softened.
Stir in the rinsed freekeh, coating the grains well with the olive oil and onions.
Add in the water, stir to combine, then bring to a simmer. Let the freekeh cook for about 15 minutes on a high heat – until it absorbs the water and becomes tender.
Once the water has been absorbed and the freekeh is tender, slowly turn the heat right down. Cover the pan with a lid and let it steam for an additional 5 to 10 minutes. The freekeh will become even more fluffy and fully cooked.
Now you can serve your fluffy freekeh with your nourishing chickpea soup. Enjoy!
Energetics
This delicious warming soup will build both qi and blood.
Chickpeas are slightly sweet and warming – aiding the digestion.
Whole grains like freekeh are high protein and fibre – good for blood regulation.
Curry powder, turmeric and cumin are gently warming – helping to build qi.
