Ingredients for Barley Stew With Saffron And Chickpeas
- 1 medium onion, chopped
- Yellow Bell Pepper
- Garlic Clove
- Olive Oil
- Smoked Paprika
- A pinch of saffron threads
- Pearl Barley
- 1 (15-ounce) can chickpeas, drained and rinsed
- Chicken Broth
- Cherry Tomatoes
- Frozen Peas
- Salt And Pepper
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How to Make Barley Stew With Saffron And Chickpeas
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium chopped onion, 1 chopped bell pepper, and 2 minced cloves of garlic. Sauté for 5 minutes, until softened.
- Stir in 1 teaspoon smoked paprika and a pinch of saffron threads. Cook for 1 minute more, stirring constantly.
- Season with 1 teaspoon salt and ½ teaspoon black pepper.
- Add 1 cup pearl barley, 1 (15-ounce) can chickpeas (drained and rinsed), and 4 cups vegetable broth (or chicken broth for non-vegetarian). Bring to a boil.
- Reduce heat to low, cover, and simmer for 50 minutes, or until the barley is tender and the broth is absorbed, stirring occasionally.
- Stir in 1 (14.5-ounce) can diced tomatoes (undrained) and 1 cup frozen peas.
- Continue to cook for 3-4 minutes, or until the peas are heated through.
- Taste and adjust seasoning as needed. If adding shrimp, stir in 1 pound of peeled and deveined shrimp during the last 3-4 minutes of cooking.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
24g
Fat
6g
Carbs
28g
