Name: Chickpeas and barley salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 2 red onions, finely chopped; 1 cup (200g) pearl barley; 3 cup (750ml) hot chicken stock; 1 seeded and finely sliced; 2 zucchini, finely chopped; 400 gram chickpeas, drained and rinsed; shaved parmesan and rocket leaves, to serve

Chickpeas and barley salad

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Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

2 teaspoon olive oil

2 red onions, finely chopped

1 cup (200g) pearl barley

3 cup (750ml) hot chicken stock

1 seeded and finely sliced

2 zucchini, finely chopped

400 gram chickpeas, drained and rinsed

shaved parmesan and rocket leaves, to serve

Method

1.Heat olive oil in a saucepan on medium. Saute onions for 2-3 minutes, until starting to colour. Add barley and cook for 2 minutes, until toasted.

2.Add hot stock, 1 ladle at time, stirring after each addition until absorbed. Repeat until all stock has been used and barley is just tender, adding capsicum and zucchini with last ladle.

3.Stir in chickpeas. Cook for another 2 minutes, stirring continually. Serve with shaved parmesan and rocket leaves.

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Ingredients

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