I love this recipe ... the texture of the buckwheat (non-wheat grain) with the sweetness of raisins and creamy hummus really does make it so yum. You do need to be a little prepared by soaking the buckwheat the night before you cook. Just throw the raw buckwheat into a bowl and cover with cold water, leave for the night, then they're ready to go for a speedy cook the next day 🙂
- 1 1/2 cups Raw Buckwheat, soaked overnight or 6 hrs+
- 2 Bay Leaf
- 2 1/2 cups Vegetable Stock
- 6 tbsp Coconut Oil
- 2 medium Onions, finely diced
- 4 large Garlic Cloves, finely diced
- 1/2 cup Raisins
- 10 large Kale Leaves, stems removed and roughly cut
- 3 handfuls Fresh Parsley, chopped
- 1/2 Lemon, juiced
- 1/2 cup Pine Nuts, or seeds i.e. sunflower or pumpkin
- 400 g can Chickpeas, drained and rinsed
- 2 tbsp Tahini
- 1/4 cup Olive Oil
- 1 1/2 Lemons, Juiced
- 1 clove Garlic, pressed
- 1 tsp Ground Cumin
- 1/2 tsp Chilli Flakes
- 1/2 tsp Salt
Soak buckwheat in bowl covered with water ... 12 or more hours. Drain and rinse.
Place buckwheat in a medium pot with the stock and bay leafs. Bring to boil, then reduce to a simmer. Cover with lid slightly ajar for 15-20 minutes or until tender and the stock has been absorbed. Set aside.
Place all hummus ingredients into a blender or food processor and blend till smooth and creamy. Season to taste.
In a large saute pan heat on medium the oil and add the onion and garlic. Cook for 5 minutes till onion is tender then add raisins and kale. Raise the heat a little and cook for 5 minutes till kale is tender. Add the buckwheat and two handfuls of parsley, heat through. Add the lemon juice, pine nuts and season with salt and ground black pepper.
Serve buckwheat with a large dollop of hummus and extra chopped parsley.