Barley Stew with Saffron
Barley Stew with Saffron
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  • 1 onion, chopped
  • 1 yellow bell pepper, seeded and diced
  • 1 clove garlic, chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) smoked paprika
  • 1 pinch saffron
  • 1 cup (250 ml) pearl barley
  • 1 can 19 oz (540 ml) chickpeas, rinsed and drained
  • 5 cups (1.25 litres) chicken broth
  • 2 cups (500 ml) red or yellow cherry tomatoes, halved
  • 1 cup (250 ml) frozen peas, thawed
  • Salt and pepper
  • Preparation
  • In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
  • Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
  • Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.
  • Description
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