1 cup Freekeh (uncooked)
2 1/2 cups Water
3 cups Kale Leaves (stems removed, leaves torn)
3/4 cup Chickpeas (cooked)
3 tbsp Maple Syrup
1 1/2 tsp Turmeric
3/4 tsp Sea Salt
Combine freekeh and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 20 minutes or until water is absorbed. Remove lid and fluff with a fork. Meanwhile, add kale to a pan with enough water to cover the leaves halfway. Cook over medium-high heat until lightly steamed, about 3 to 5 minutes. Drain and set aside. In a mixing bowl, combine the cooked freekeh with chickpeas, maple syrup, turmeric and sea salt. Divide the freekeh and kale onto plates or into containers if on-the-go. Enjoy!
Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving equals approximately 1 cup of maple turmeric chickpeas and freekeh, and 1/2 to 3/4 cup of steamed kale.
Gluten-Free, Use quinoa instead of freekeh.
More Flavour, Cook with broth instead of water.
Additional Toppings, Top with red pepper flakes.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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