Recipe: Kamut soup with coriander and mint
Soups with aromatic herbs
July 09, 2009
I received kamut as a gift, and I find out its incredible history: it's a cereal from Ancient Egypt, almost forgotten, and re-discovered in 1990.
It has many proteins and minerals and... it tastes really good!
Kamut soup with coriander and mint
Ingredients
Serves four:
250g kamut
2 carrots
1 onion
100g fresh or frozen peas
200g canned chickpeas, drained
100g spinach
1 tsp. cinnamon, ground
1 red chili pepper
3 sprigs of coriander
2 sprigs of mint
4 tbsp olive oil
Directions
Mince together carrots and onion, then fry them in olive oil 10 minutes low heat. Add the kamut and cover with hot water. Cook 20 minutes.
Add peas, chickpeas, spinach, cinnamon and minced red chili. Cook over low heat 30 minutes, until kamut is tender.
Season with olive oil and garnish with coriander and mint.
 A kamut flour recipe:
Kamut savory biscuits with rosemary
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