Barley Chickpea Lemon Stew (Print Version)
# Ingredients:
01 -
1 small bunch (30 g) of fresh dill, roughly chopped
02 -
Juice from 1 small lemon
03 -
2 x 14 oz (400 g) cans of chickpeas, rinsed and drained
04 -
6 cups (1.5 liters) of vegetable broth
05 -
1 1/2 cups (325 g) of pearl barley, washed
06 -
1 tablespoon of fresh thyme, finely minced
07 -
2 large garlic cloves, minced
08 -
1 medium leek, light green and white parts, thinly sliced
09 -
3 celery stalks, chopped into small pieces
10 -
1 medium carrot, cut into dice-sized pieces
11 -
1 tablespoon of olive oil
12 -
Salt and black pepper, added to taste
# Instructions:
01 -
Warm up the olive oil in a big, sturdy pot—like a Dutch oven. Toss in the celery and carrot, letting them cook over medium heat for about 3-4 minutes until they soften a bit.
02 -
Add those sliced leeks to the pot and stir every so often while cooking them for another 2-3 minutes.
03 -
Mix in the minced garlic along with the fresh thyme and cook for roughly a minute.
04 -
Pour in the vegetable broth and rinsed barley, give it a good stir, and turn up the heat until it starts bubbling.
05 -
Lower the heat, pop a lid on the pot, and let the mixture simmer gently for 20 minutes or until the barley feels slightly firm when bitten.
06 -
Toss in the chickpeas and let it simmer for another 5-10 minutes, giving the barley time to soften completely.
07 -
Stir in the dill and squeeze in the lemon juice, mixing it all together.
08 -
Add salt and pepper to your liking. You can top it with extra dill or a splash of lemon before serving if you'd like.
# Notes:
01 -
This dish will fill you up with fiber and nutrients while tasting delicious.