Chickpea, quinoa and kale soup with labneh

Prep 0 h : 20 m
Cook 1 h : 5 m


  • 2 tbsp olive oil

    1 Spanish onion, finely chopped

    2 garlic cloves, finely chopped

    1 tsp sweet paprika, plus extra to serve

    1 tsp ground cumin

    1 tsp ground coriander

    Finely grated rind and juice of 1 lemon, or to taste

    1 litre vegetable or chicken stock (4 cups)

    100g dried chickpeas, soaked overnight in cold water, drained

    80g freekeh or farro

    150g quinoa, rinsed

    ½ bunch kale, stalks removed, coarsely chopped

    ¾ cup coarsely chopped mint

    Labneh, to serve


  • Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

    Add spices and lemon rind and stir until fragrant, then add stock, chickpeas, freekeh and 750ml water.

    Bring to a simmer and cook until chickpeas are tender.

    Add quinoa, season to taste, and simmer until tender, then stir in kale and simmer until wilted.

    Add mint and lemon juice, check seasoning and serve hot topped with labne and extra paprika.