Freekeh Soup with Chickpeas
Nutty roasted freekeh simmers with chickpeas, aromatics, and warm spices in this hearty Middle Eastern vegetarian soup. Ready in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 11g
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup freekeh
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 5 cups vegetable broth
- 1 tsp ground cumin
Instructions
- 1
Heat oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Add diced onion and cook, stirring, until softened and translucent, about 4 minutes.
- 3
Stir in garlic and cook for 30 seconds until fragrant.
- 4
Add freekeh and stir constantly for 2 minutes to lightly toast the grains.
- 5
Pour in broth and add chickpeas, cumin, salt, and pepper. Bring to a boil.
- 6
Reduce heat to medium-low and simmer uncovered until freekeh is tender, about 12 minutes.
- 7
Taste and adjust seasoning. Serve hot in bowls.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- measuring cups and spoons
- knife and cutting board
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