Chickpea Stew with Barley

Ingredients

• 1 tbsp Olive oil
• 1 pcs Onion
• 1 pcs Carrot
• 4 clove Garlic
• 400 g Chickpeas, canned
• 300 g Barley, hulled
• 1 1/2 l Vegetable stock
• 1 tbsp Mild red paprika powder
• 1 pinch Salt and pepper to taste

Method

1. Heat the olive oil and fry the finely chopped onion, carrot and garlic until translucent.
2. Remove from the heat and sprinkle with red pepper.
3. Add a little stock and simmer for 15-20 minutes.
4. Then add the drained chickpeas and simmer until tender, always adding a little stock.
5. Season with salt and pepper to taste.
6. While the dish is cooking, cook the barley until tender in 2x the amount of water.
7. Enjoy!