Barley Stew With Saffron and Chickpeas

“This is from Canadian chef Ricardo - it can easily be made vegetarian with veggies broth or into a whole meal by adding shrimp in at the end with the tomatoes and peas. Even my baby girl likes it!”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
  2. Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
  3. Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.

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