SERVES 6 · DF, VEGAN ADAPTABLE, GF ADAPTABLE
This soup is at once both comforting and hearty, but at the same time light and fresh. Turmeric, cinnamon, and cumin are a winning, earthy combination with incredible anti-inflammatory properties. Freekeh is a terrific ancient grain popular in the Mediterranean and Middle East. It is wheat that is harvested when it is still green, or young, and then roasted for a really unique and nutty flavor. Check the Resources for where to buy it (here). For a gluten-free option, you can always sub 2 cups of cooked millet or brown rice instead.
¾ cup uncooked cracked freekeh (not GF)
2 tablespoons unrefined, cold-pressed extra-virgin olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, finely chopped
1 teaspoon ground cumin
¼ teaspoon ground turmeric
Pinch of ground cinnamon
2 teaspoons sea salt, plus more to taste (double if using unsalted stock)
Freshly ground black pepper
1½ cups cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
6 cups chicken (not vegan) or vegetable stock, preferably homemade (here)
⅓ cup fresh parsley leaves and tender stems, chopped
⅓ cup fresh cilantro leaves and tender stems, chopped (omit if you want)
A few handfuls baby spinach leaves
Juice of 1 lemon (3 to 4 tablespoons), or give everyone his or her own lemon wedge
1. Bring 1½ cups of water to a boil in a small saucepan. Add the freekeh, lower the heat to a simmer and cook, covered, until the grains are tender, 30 to 35 minutes. Set aside.
2. In a large soup pot, heat the olive oil over medium heat. Sauté the onion, carrots, celery, and garlic until tender and translucent.
3. Add the spices, salt, and pepper to taste and cook for a minute, or until fragrant.
4. Add the chickpeas and stock and bring to a boil. Lower the heat to a simmer and cook, partially covered, until the vegetables are tender, 15 to 20 minutes. Add the cooked freekeh and turn off the heat.
5. Add the herbs and spinach and stir until just wilted. Stir in the lemon juice and taste for seasoning.
TIP: “⅓ cup fresh parsley leaves and tender stems, chopped” means you measure out ⅓ cup of herbs and then chop them. If the recipe was written “⅓ cup chopped fresh parsley leaves and tender stems,” you would chop the herbs and then measure ⅓ cup.