This Levantine classic isn’t freaky at all! Freekeh bulgur is unlike regular cracked wheat in that it’s harvested and roasted before the grain has had a chance to ripen. Its flavor is truly unique. Traditional versions of this soup don’t always have meat, but the pea protein compliments the freekeh’s heartiness. Enjoy!
Ingredients:
one cup freekeh bulgur
one cup pea protein (or soy protein)
one onion, diced
one tbs cumin
one tbs allspice OR kibbeh spice blend (watch how kibbeh is done)
olive oil (or water) to saute
vegetable broth or bouillon
one tbs nutritional yeast
handful spinach
cilantro & lemon, to serve
Directions:
soak pea protein in boiling water until soft
rinse freekeh in water several times
“translucify” onions in olive oil or water
add pea protein and let brown
add freekeh
add spices
toast one minute
cover with broth or water and bouillon
add nutritional yeast
cook until freekeh is soft (at least 40 mins), adding more broth/water if needed
add spinach
top with cilantro and lemon to serve