Quinoa and chickpeas deliver a surprising amount of plant-based protein, which is great for those trying to reduce their animal product intake. As always with soups, you get top points if you’ve made your own stock.
Bring a pot of salted water to the boil over a high heat and add quinoa. Reduce to a simmer and leave to cook for 7-8 minutes. Strain.
Meanwhile, bring the stock to a boil over a medium-high heat. Add the partially cooked quinoa, chickpeas, thyme, oregano, and paprika. Season to taste.
Reduce to a simmer and cook for 5-10 minutes or until the chickpeas are soft and the quinoa swollen (it will develop little ‘tails’). Remove the thyme.
Add the kale, and cook for another minute, or until wilted.
Serve with the lemon wedge and enjoy, or take to work to reheat for lunch.
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