Maple Turmeric Chickpeas & Freekeh


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


  1. 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.

  2. 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.

  3. 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!

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