Freekeh Soup: Kale and Sweet Potatoes

🥘 Ingredients

• chickpeas
  15 oz
• cracked freekeh
  1½ cup
• curry powder
  1 tbsp
• kale
  1 bunch
• olive oil
  2 tbsp
• pepper
  ½ tsp
• salt
  1 tsp
• sweet potatoes
  2 unit
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  2 tbsp
• water
  5 c
• yellow onion
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely chop yellow onion . Peel and dice sweet potatoes into ½-inch cubes.

   yellow onion: 1 unit, sweet potatoes: 2 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pot over medium-high heat. Add sweet potatoes and onion and season with salt and pepper . Cook until onion is softened, about ⏱️ 3 minutes , tossing occasionally.

   olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
3. 

   3

   Add another drizzle of olive oil to pot, along with curry powder and tunisian spice blend . Toss until fragrant, about ⏱️ 1 minute .

   curry powder: 1 tbsp, tunisian spice blend: 1 tbsp
4. 

   4

   Stir cracked freekeh , veggie stock concentrate , and water into pot. Bring to a boil, then reduce to a simmer. Cover and cook until freekeh is tender, about ⏱️ 20 minutes .

   cracked freekeh: 1½ cup, veggie stock concentrate: 2 tbsp, water: 5 c
5. 

   5

   While freekeh cooks, drain and rinse chickpeas . Got time while waiting for the soup to finish? Here's a fun fact: freekeh gets its name from the Arabic word for “to rub,” which refers to the process its grains go through to become uniform in size.

   chickpeas: 15 oz
6. 

   6

   Stir kale and chickpeas into soup. Continue simmering until kale is wilted and chickpeas are warmed through, about ⏱️ 5 minutes . Season to taste with salt and pepper.

   kale: 1 bunch