Barley pilaf

Ingredients

• 200 g Barley, hulled
• 240 g Chickpeas, canned
• 4 pcs Tomato
• 100 g Green peas, frozen
• 1 g Carrots, chopped
• 1 pcs Small onion, finely chopped
• 4 clove Garlic
• 500 ml Homemade chicken stock
• 1 tsp Cumin seeds
• 1 tsp Chili pepper flakes
• 1 tsp Turmeric, ground
• 1 pinch Salt and freshly ground black pepper to taste
• 1 tbsp Tomato puree
• 1 tbsp Olive oil

Method

1. Sauté the chopped onion in a little olive oil until translucent, then add the spices and tomato paste.
2. After stirring well, add the chopped tomatoes and finally the barley.
3. Pour in the stock and cook on medium low heat for 20 minutes.
4. Then add the chopped carrots and cook for a further 15 minutes.
5. The chickpeas and green peas can be added in the last 5 minutes.
6. If at any time the barley is low in liquid, feel free to add more water or stock.
7. Serve while still warm.