Rosemary, chickpea and wheat berry soup

Rosemary, chickpea and wheat berry soup

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a truly balanced meal in a saucepan, but it does require some planning and time to cook. The wheat berries give this soup a great chewy texture and can be found in most Middle Eastern grocers or health food stores.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, diced
1 teaspoon finely sliced garlic
1 teaspoon rosemary leaves
200g pumpkin, diced
100g parsnip, diced
2 celery stalks, diced
sea salt
1 cup dried chickpeas, soaked overnight in enough water to cover with a 3 cm piece of kombu
1/2 cup wheat berries, soaked overnight in enough water to cover
6 cups * vegetable stock [rid:9273]
or 6 cups water
freshly ground black pepper
200g baby spinach leaves

Method

  1. Heat the oil in a heavy-based saucepan over medium heat and sauté the onion, garlic and rosemary for 3 minutes, or until softened. Add the pumpkin, parsnip and celery to the pan with a pinch of sea salt and sauté for 5 minutes.
  2. Drain the chickpeas and wheat berries and slice the kombu and add to the pan with the stock or water. Bring to the boil over high heat, then reduce the heat and simmer, covered, for 40 minutes. Season and stir through the spinach just before serving.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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