Tomato & mushroom soup with chickpeas and pearl barley

Ingredients

• 20 g Mushrooms
• 20 g Chickpeas, canned
• 50 g Tomatoes
• 10 g Pearl barley
• 10 g Onion
• 5 g Oilve oil
• 1/2 clove Garlic
• 1 pinch Basil, dried
• 5 g Parsley, fresh
• 3 g Coriander leaves, fresh
• 1 pinch Cumin, ground
• 0.5 g Salt
• 0.05 g Black pepper, ground

Method

1. Soak the chickpeas in cold water and bring to the boil.
2. Fry the onions, mushrooms, diced tomatoes in oil, season it.
3. Add the garlic and then add the fried veggies o the half-cooked chickpeas.
4. Add the barley pearls and cook until done.