Description
This hearty chickpea and pearl barley stew is a fiber-packed, nutritious meal bursting with fresh flavors from lemon and dill. Perfect for a comforting and filling dish that supports digestion and keeps you energized.
Ingredients
Vegetables and Herbs
- 1 medium carrot, diced
- 3 celery stalks, diced
- 1 medium leek, white and light green parts only, sliced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 small bunch (30 g) fresh dill, chopped
- Juice of 1 small lemon
Grains and Legumes
- 1 ½ cup (325 g) pearl barley, rinsed
- 2 x 14 oz (400 g) cans chickpeas, drained and rinsed
Liquids and Fats
- 1 tablespoon olive oil
- 6 cups (1.5 liters) vegetable stock
Seasonings
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the base vegetables: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced carrot and celery and cook for 3-4 minutes until they begin to soften.
- Add the leek: Stir in the sliced leek and continue cooking for 2-3 minutes, stirring occasionally to prevent sticking and ensure even softening.
- Incorporate garlic and thyme: Add the finely chopped garlic and fresh thyme to the pot, cooking for an additional minute until fragrant.
- Add barley and stock: Pour in the rinsed pearl barley and vegetable stock. Stir well to combine all ingredients, then bring the mixture to a rolling boil.
- Simmer the stew: Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes or until the pearl barley is tender but still al dente.
- Add chickpeas: Stir in the drained chickpeas, then continue simmering uncovered for another 5-10 minutes, allowing flavours to meld and barley to reach your preferred texture.
- Finish with lemon and dill: Remove the pot from heat. Stir in fresh lemon juice and chopped dill thoroughly to brighten the stew.
- Season and serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve the stew hot, optionally garnished with extra dill and a squeeze of lemon juice for added zest.
Notes
- Rinsing the pearl barley helps remove excess starch for a cleaner texture.
- Using fresh herbs like dill and thyme brings a vibrant flavor contrast to the hearty grains and legumes.
- Simmering times can be adjusted depending on how tender you prefer the barley.
- This stew keeps well in the fridge for up to 4 days and freezes beautifully for longer storage.
- For a thicker texture, reduce the amount of vegetable stock or cook uncovered towards the end to evaporate excess liquid.
