Barley Stew With Saffron And Chickpeas Recipe

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

How to Make Barley Stew With Saffron And Chickpeas

1. 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.
2. Stir in 1 teaspoon smoked paprika and a pinch of saffron threads. Cook for 1 minute more, stirring constantly.
3. Season with 1 teaspoon salt and ½ teaspoon black pepper.
4. 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.
5. Reduce heat to low, cover, and simmer for 50 minutes, or until the barley is tender and the broth is absorbed, stirring occasionally.
6. Stir in 1 (14.5-ounce) can diced tomatoes (undrained) and 1 cup frozen peas.
7. Continue to cook for 3-4 minutes, or until the peas are heated through.
8. 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.