A tasty recipe for a Grünkern pilaf with tomatoes, spinach, chickpeas and sumac. Grünkern is spelt that is harvested young. Freekeh is a good substitute.
1/4cupolive oil(80 ml)
1small yellow onion,finely chopped
1 1/2cupsGrünkern (green spelt),alternatively use freekeh (300 g)
2/3cupstomato passata(160 ml)
2vine ripened tomatoes peeled,seeded and chopped
1x 400 g can organic chickpeas,rinsed and drained
100gbaby spinach(about 4 generous handfuls)
sea salt and freshly ground pepper,to taste
fresh chopped flat-leaf parsley,as garnish
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 to 7 minutes or until tender, stirring occasionally.
Add the Grünkern and sauté with the onions, stirring often, for 5 minutes (toasting the grain, enhances its nutty flavor).
Add the water, passata and chopped tomatoes, and bring to boil. Reduce heat to a low simmer, cover and cook for 1 hour. Add the chickpeas and sumac, stir to combine, then stir in the spinach, cook until heated through and spinach is wilted, about 5 more minutes. Season with a generous amount of salt and pepper.