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The mediterranean ecookbook

Roasted sweet potato stew with kale and freekeh

Freekeh is a process which means "to rub" in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and "Eureka!" Freekeh was created. We're proud to offer you this tasty, nutritious ancient grain with a funny name. This info is from http://www.freekeh-foods.com/
Prep Time 20 minutes minutes
Cook Time 1 hour minutes
Servings 6 minutes

Ingredients

  • For the Roasted sweet potato stew with kale and freekeh:

  • 1 8-ounce package cracked freekeh (approx 1 cup)
    3 sweet potatoes, scrubbed, cut into 1-inch cubes
    4 cups vegetable broth
    2 bay leaves
    1 bunch of fresh Lacinato kale, cut into bite-sized pieces
    1 small onion, diced
    1 12-ounce can garbanzo beans, rinsed and drained
    1 12-ounce can fire roasted tomatoes
    2-3 garlic cloves, diced

    • Directions

    • This is a real hit with the Freekeh Foods team!
      Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
      Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
      Continue to cook longer for richer flavor, adding water or more broth if desired.

      options: Sprinkle a little grated Parmesan cheese just before serving.

    Find it online:

    https://pageturnercookbooks.com/mediterranean