A smoky Levantine soup of green roasted wheat simmered with chicken, chickpeas, cumin, and broth.
15 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the freekeh wheat with plenty of water and drain.
Soften the onion, carrot, and garlic in olive oil for 5 minutes.
Add the freekeh, chicken breast, chicken stock, cumin, salt, and black pepper.
Cook the soup over low heat for 28 minutes.
Remove the chicken, shred it, and return it to the pot.
Add the chickpeas and boil for 10 more minutes.
💡 Tip: Letting the washed freekeh drain briefly keeps the soup from becoming overly starchy and cloudy.
🍽️ Serving suggestion: Serve hot, with a lemon wedge on the side if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~300
kcal calories
22
g protein
34
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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