Hummus-in-the-Making Kamut Stew

Indecisive about whether it’s a soup or a stew, this hearty “st-oup” will pleasantly surprise you with its delicious flavors. Our Hummus-in-the-Making Kamut Stew has quickly become a favorite among testers, and it’s bound to win your heart too. Served with pita bread, if you like, this delightful dish features the wholesome goodness of kamut, but you can easily substitute it with wheat berries or any other grain with a similarly sturdy texture. The secret to taking this stoup from good to outstanding is a tiny drizzle of toasted sesame oil upon serving—so don’t even think about skipping it!

YIELD: 4 servings

INGREDIENTS:

• 11 ounces (312 g) carrots, trimmed, peeled, and diced (about 4 carrots)
• 1/2 cup (80 g) chopped shallot
• 1 tablespoon (10 g) minced garlic
• 2 tablespoons (16 g) Broth Powder, divided
• 1/4 cup (60 ml) fresh lemon juice, divided
• 1 teaspoon dry harissa blend or paste, to taste
• 1 cup (164 g) cooked chickpeas
• 1 1/4 cups (215 g) cooked kamut (al dente) or wheat berries
• 3 1/3 cups (785 ml) water
• 1/4 cup (64 g) tahini paste
• 2 tablespoons (36 g) white miso
• Salt
• Toasted sesame oil, to drizzle

INSTRUCTIONS:

1. In a large pot, place the diced carrots, chopped shallot, minced garlic, 1 tablespoon (8 g) broth powder, and 2 tablespoons (30 ml) lemon juice. Cook on medium heat for 2 minutes.
2. Cover the pot with a lid and continue cooking until the carrots just start to soften. The time may vary depending on the carrots used, approximately 6 to 10 minutes. Stir occasionally and add a splash of water if needed to prevent sticking.
3. Add the dry harissa blend or paste, cooked chickpeas, and kamut (or wheat berries). Cook for another 2 minutes.
4. Pour in the water and bring the mixture to a gentle boil. Reduce the heat to medium again and simmer the stew uncovered for 10 minutes, stirring occasionally. Reserve 1/4 cup (60 ml) of the cooking broth.
5. In a medium bowl, whisk together the tahini, white miso, remaining 2 tablespoons (30 ml) lemon juice, remaining tablespoon (8 g) broth powder, and the reserved cooking broth. This step helps prevent the tahini paste from curdling when added to hot liquid.
6. Pour the tahini mixture into the soup and continue simmering uncovered for an additional 15 to 20 minutes until slightly thickened and fragrant, and the carrots are fully tender.
7. Adjust the seasoning with salt, if needed. Let the stew stand for 15 minutes before serving for the flavors to meld ideally.
8. To serve, drizzle each serving with a tiny bit of toasted sesame oil to elevate the taste to the next level.

Enjoy this hearty and flavorful Hummus-in-the-Making Kamut Stew with your loved ones, and relish the warm and comforting embrace of this delightful “st-oup” on any chilly day!

As you savor each spoonful of this delightful Hummus-in-the-Making Kamut Stew, you’ll be enchanted by its unique blend of flavors and textures. Whether you call it a soup or a stew, one thing’s for sure—it’s a winner! Don’t hesitate to serve it with some warm pita bread for an extra touch of Mediterranean indulgence. If kamut is not available, feel free to experiment with wheat berries or any other hearty grain you love. And remember, the magic touch that elevates this stoup to greatness is that tiny drizzle of toasted sesame oil upon serving, so be sure not to miss it!

So gather your ingredients, get cooking, and let this delicious stoup become a new favorite on your dining table. Share it with family and friends, and relish the heartwarming joy it brings with every delightful bite. Whether it’s a cold winter evening or any day that calls for comfort, this Hummus-in-the-Making Kamut Stew is here to warm your soul and delight your taste buds. Enjoy!