1 cup Freekeh (uncooked)
2 1/2 cups Water
3 cups Kale Leaves (stems removed, leaves torn)
3/4 cup Chickpeas (cooked)
3 tbsps Maple Syrup
1 1/2 tsps 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 the chickpeas, maple syrup, turmeric and sea salt. Divide the freekeh and kale onto plates or into containers if on-the-go. Enjoy!