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 vegetables 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.