Even if summer is almost knocking at the door, these rainy, autumn-like days we are having here, are calling for some hearty stew recipe. And this chickpea and pearl barley stew warmed me up just like a sunny day I’m missing. Well, almost.
Chickpea and Pearl Barley Stew
- 1 leek, chopped
- 1 onion, chopped
- 100ml tomato paste
- 400g cooked chickpeas, drained
- 40g pearl barley
- 1 tomato, chopped
- 1 big carrot, sliced
- 2 Tbsps polenta
- 800ml water (adjust water to your liking for thicker or thinner consistency)
- 1/4 tsp oregano
- 1/3 tsp garlic powder
- 1/3 tsp paprika
- 1/4 tsp rosemary
- fresh parsley, chopped
- salt and black pepper, to taste
Add coconut oil in a small saucepan and put on medium-high heat. When the coconut oil melts, add leek and onion and saute for 5-6 minutes.
Add paprika, oregano, rosemary, garlic powder, salt, and pepper and saute for 5 minutes more, constantly stirring.
Stir in tomato paste and leave to simmer on medium heat for 7-8 minutes. Transfer the mixture to a stock pot, stir in the water and let it cook for 10 minutes.
Add pearl barley and chickpeas, mix well and let cook for 20 minutes. Then add the chopped tomato and sliced carrot. Let all together cook for another 10-15 minutes.
At the very end, slowly add the polenta while stirring. Mix well and cook 5-10 minutes more.
Serve hot and topped with fresh parsley. And of course, enjoy!