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

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.

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