Mediterranean kale and freekeh stew

1 In a large, heavy-based pot, heat oil over medium. Add onion, carrot, celery, capsicum, herbs and garlic and sauté until tender.

2 Stir in stock, 1 cup water, freekeh and tomatoes. Season with pepper and bring to the boil. Reduce heat, cover and simmer for 15 minutes.

3 Stir in kale and beans and cook, covered, for a further 10 minutes, until freekeh is tender.

4 Stir in parsley and lemon juice. If needed, add a little extra water.

5 Serve immediately, sprinkled with extra parsley.