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
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Soak buckwheat in bowl covered with water ... 12 or more hours. Drain and rinse.
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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.
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Place all hummus ingredients into a blender or food processor and blend till smooth and creamy. Season to taste.
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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.
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Serve buckwheat with a large dollop of hummus and extra chopped parsley.