Warm Moroccan Spice Wheat Berry + Chickpea Salad in Collard Wraps Posted on 20 Apr 07:22 , 0 comments
If you haven't tried wheat berries yet, this is an opportune time. Wheat berries are the entire grain kernel made of the bran, germ and endosperm. They're high in fiber, B vitamins and add a delicious nutty flavor and chewy texture to salads and wraps.
Before making this recipe, rinse the wheat berries thoroughly with cold water and discard any sticks or stones (much like you might find in any whole grain). Use 4 cups of water for 1 cup of wheat berries. Boil the water, add the wheat berries then reduce heat to low simmer and cover for 60 minutes.
Once the wheat berries are done you are ready to prepare your meal!
- 2 cups cooked wheat berries
- 1 15.5 oz can chickpeas, drained
- 4-6 Collard leaves, stems removed
- 2 Tbsp avocado oil or other cooking oil
- 1 large carrot, sliced into 1" pieces
- 3/4 c shredded purple cabbage
- 1 red pepper, diced
- 1/2 c tomato, diced
- 1/2 yellow onion, diced
- 5 garlic cloves, minced
- 3/4 c asparagus, cut into 1" pieces
- 1/4 c vegetable stock
- Juice of 2 lemons
- 1 tsp mustard seed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp sumac
- 2 tsp smoked paprika
- 1/4 tsp cayenne (omit if you don't like spice, add more if you like it spicy!)
- 1/2 tsp sea salt
- 1/2 c cilantro, chopped
- 1/4 c pine nuts
- pepper to taste
How to Make
- In a wok or large pot, heat avocado oil on high until a water droplet causes it to sizzle.
- Add mustard seeds to hot pan and reduce heat to medium.
- Add carrots, pepper and purple cabbage, cook for 3-5 minutes on medium heat. (Note: personally I like cooked carrots, pepper and cabbage, but if you prefer raw or more crunch, cook these for only 2-3 minutes.)
- Add onion and garlic. Add 1/4 tsp salt and stir. Cook onion and garlic for 2-3 minutes or until onion is translucent.
- Add asparagus and tomatoes, cook for 2-3 minutes.
- Add chickpeas and wheat berries to aromatics and vegetables.
- Stir in spices-turmeric, sumac, cumin, smoked paprika and cayenne.
- Add lemon and vegetable stock. Turn up heat and stir well. Simmer for 5 minutes.
- While the wheat berry and chickpea mixture is simmering, toast the pine nuts. Place the pine nuts in a dry stovetop pan and heat on medium for 2-3 minutes or until golden. Make sure to stir them around a bit to avoid burning on one side.
- Add the pine nuts and cilantro to the wheat berry and chickpea mixture. Stir well.
- Taste for seasoning. You can add the other 1/4 tsp of sea salt here as well as pepper or more cayenne spice if you are feeling wild. ;)
- Place the collard greens on a large plate, open faced. Scoop the warm wheat berry salad into each green. Serve with a lemon wedge and top with more cilantro.
Save the extra for the next day's lunch! It's even better after it sits overnight.
Makes 6-8 servings.