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Kamut with Lemon and Mint

It is possible to be all of the above — plant-based, organic, ancient grainy and accessible. Behold this recipe for kamut. Kamut needs to be soaked overnight or at least several hours before cooking, so plan your life accordingly. This dish can be tarted up a million ways — swap the spinach for other vegetables in season — it’ll be lovely with the first asparagus of spring, if you can wait that long. Add some diced tempeh, garnish with pistachios.


  • 1 cup KAMUT sometimes sold as KAMUT berries
  • 3-1/2 cups vegetable broth divided use
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 3 scallions chopped
  • 1 cup cooked chickpeas roughly half a 15-ounce can
  • 1 lemon juice and zest
  • 4 ounces 3 cups fresh spinach, chopped
  • 1 bunch mint chopped
  • sea salt and fresh ground pepper to taste


  • Bring three cups of vegetable broth to boil in a large pot. Add rinsed and drained KAMUT. Stir and return to boil. Cover and reduce heat to low. Simmer KAMUT for 90 minutes — yes, alas, an hour and a half. But in that time, the KAMUT will have grown exponentially, aborbed all the liquid and the result will be a fabulous ancient whole grain with both charm and chew.
  • Set KAMUT aside to cool slightly.
  • Heat olive oil in large skillet over medium-high heat. Add garlic and scallions, stirring gently until vegetbles turn fragrant, about 5 minutes. Add chickpeas and KAMUT. Stir to combine. Reduce heat to medium.
  • Squeeze in lemon juice, add chopped spinach by the handful, then add mint.
  • Continue cooking for another 5 minutes or so, until KAMUT is heated through. Finish with a lavish addition of sea salt and fresh ground pepper.
  • Keeps covered and refrigerated for several days. Flavor deepens over time.