Chickpea, Quinoa and Kale Soup with Labne

Ingredients

• 2 tbsp olive oil
• 1 Spanish onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp sweet paprika, plus extra to serve
• 1 tsp ground cumin
• 1 tsp ground coriander
• Finely grated rind and juice of 1 lemon, or to taste
• 1 litre vegetable or chicken stock (4 cups)
• 100 gm dried chickpeas, soaked overnight in cold water, drained
• 80 gm freekeh or farro
• 150 gm quinoa, rinsed
• ½ bunch kale, stalks removed, coarsely chopped
• ¾ cup coarsely chopped mint
• Labne, to serve