Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat.

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Ingredients

Directions

  • Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.

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  • In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.

  • Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.

Cook's Notes

For a more intense flavor, use a mild smoked paprika instead of a sweet one. Topping off the soup with parsley adds an earthy tone.

Reviews (1)

36 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
12/09/2013
I was so excited about the prospect of this recipe, however... taking a closer look it shows that you use chicken broth as the base. This is quite disappointing as you have it listed under vegetarian recopies.