Ingredients
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1 onion, chopped
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1 yellow bell pepper, seeded and diced
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1 tablespoon olive oil
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1 teaspoon smoked paprika
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1 pinch saffron
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1 cup pearl barley
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1 (540 ml) can chickpeas, rinsed and drained
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5 cups chicken broth
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2 cups cherry tomatoes, halved
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1 cup frozen peas, thawed
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salt and pepper
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1 garlic clove, chopped
Instructions
- 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.