Chickpea Barley Stew (Print Version)
# Ingredients:
01 -
1 medium leek (only the white and pale green parts), sliced into rings
02 -
1 tablespoon olive oil
03 -
1 medium carrot, chopped into small pieces
04 -
3 sticks of celery, diced
05 -
1 1/2 cups (325 g) pearl barley, washed under cold water
06 -
2 big cloves of garlic, minced
07 -
1 tablespoon fresh thyme, minced
08 -
6 cups (1.5 liters) vegetable broth
09 -
2 cans (14 oz / 400 g each) chickpeas, rinsed well
10 -
Juice from one small lemon
11 -
1 small bunch (30 g) dill, finely chopped
12 -
Salt and freshly ground black pepper as you like
# Instructions:
01 -
Warm up the olive oil in a big pot (like a Dutch oven) and toss in the carrot and celery. Stir now and then for 3-4 minutes till they soften slightly.
02 -
Throw in the leek slices and stir them around for about 2-3 minutes, keeping it on medium heat.
03 -
Stir in the minced garlic along with the fresh thyme. Let it cook for roughly a minute while stirring.
04 -
Dump in the barley and pour the vegetable broth over it. Stir really well and crank up the heat till it starts bubbling.
05 -
Once it's boiling, lower the heat, cover it up, and let it simmer for 20 minutes or until the barley softens but isn't mushy.
06 -
Mix in the chickpeas and let everything simmer again for about 5-10 minutes, or until the barley reaches the texture you like.
07 -
Pour in the lemon juice and sprinkle the dill on top. Stir everything together till it's well mixed.
08 -
Taste it, adjust the seasoning if needed, and serve with some extra dill and a little more lemon if you're into that.
# Notes:
01 -
This warm and filling dish is full of fiber and good stuff, so it’s perfect for a cozy meal.