Chickpea and Pearl Barley Stew (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 medium carrot, diced
03 -
3 celery stalks, diced
04 -
1 medium leek, white and light green parts only, sliced
05 -
2 large garlic cloves, finely chopped
06 -
1 tablespoon fresh thyme, finely chopped
07 -
1 1/2 cups (325 g) pearl barley, rinsed
08 -
6 cups (1.5 liters) vegetable stock
09 -
2 x 14 oz (400 g) cans chickpeas, drained and rinsed
10 -
Juice of 1 small lemon
11 -
1 small bunch (30 g) fresh dill, chopped
12 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat the olive oil in a large heavy-bottomed pot such as a Dutch oven, and cook the carrot and celery for 3-4 minutes over medium heat until slightly softened.
02 -
Add the sliced leek and continue to cook for 2-3 minutes, stirring occasionally.
03 -
Stir in the garlic and fresh thyme and cook for another minute.
04 -
Add the pearl barley and vegetable stock, stir to combine, then bring to a boil.
05 -
Lower the heat, cover the pot with a lid and simmer for 20 minutes or until the pearl barley is al dente.
06 -
Stir in the chickpeas and simmer for another 5-10 minutes or until the pearl barley is cooked to your liking.
07 -
Add the lemon juice and fresh dill and stir to combine.
08 -
Season to taste and serve with extra chopped dill and lemon juice if you like.
# Notes:
01 -
This hearty stew is packed with fiber and nutrients, making it a satisfying meal.