Start by adding 350 mL water to a saucepan and bringing to boil, then add in freekeh and cook for 30 minutes or until al dente, then drain off water.

In a separate saucepan, heat the oil over medium heat, then add in onion, celery, carrot and zucchini, stirring occasionally and cook until soft. Then stir in garlic, cumin and cinnamon.

In a third saucepan, add in the chicken stock and bring to the boil. Then add chicken fillets, reduce heat to low and simmer, partially covered, for 10 minutes or until chicken is cooked through.

Use tongs to transfer the chicken to a clean board. Set aside for 5 minutes to cool slightly, then thinly slice the chicken.

Add the onion, celery, carrot and zucchini mix from your first saucepan into the stock mixture and then add in the chickpeas, pumpkin and freekeh to the stock mixture also. Simmer for 15 minutes or until pumpkin is soft. Then add the sliced chicken back in to the stock mixture, as well as the kale. Stir for 1-2 minutes or until kale is just wilted. Season with pepper and lemon juice.

This recipe can also be created using our cracked grain or wholegrain freekeh. Simply follow preparation instructions on pack.