Lastly, you are free to use a combination of herbs to flavour the soup such as coriander, mint and parsley however, I prefer using only coriander / cilantro so the smoky flavour of the freek doesn’t get lost.
- 1-2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon paprika
- salt and black pepper, to taste
- 2 tablespoon tomato purée with chilli * (double concentrated)
- 1 liter previously boiled water or vegetable stock
- 4 tablespoon freekeh (green wheat)
- handful of coriander leaves
- handful of chickpeas (pre-cooked or tinned), optional
- lemon, cut into wedges
- In a large stock pot, gently fry onion until translucent and soft.
- Add garlic and fry for 2 minutes.
- Add tomato purée cook for a further 2 minutes, stirring often. Add paprika, salt and black pepper, cook for 1 minute, again stirring often.
- Add water, increase heat and bring to boil. Meanwhile, place freekeh in fine meshed sieve and rinse under cold water then add freekeh to pot. Cover and reduce heat to simmer. Cook for 30 minutes.
- Carefully pour soup into blender, add herbs, cover and blend for 10 seconds. Return soup to pot. If using add chickpeas and cook for a few minutes.
- Serve with lemon wedges on the side so that people can add a squeeze of lemon juice if desired.
NOTE: You can find updated list of entries till date @ Joy From Fasting To Feasting – VII.