Ingredients
- 1 ½ cups of water
- ½ cup of barley
- 3 tablespoons of olive oil, divided
- 1 can of chickpeas (15 ounces) washed, strained, and dried
- A hint of smoked paprika, or to your liking
- Salt and freshly ground black pepper, to your taste
- 1 minced shallot
- 2 cloves of minced garlic
- 2 chopped carrots
- 1 cup of freshly chopped mushrooms
- A splash of red wine
- 1 tablespoon of harissa sauce
- ⅓ cup of vegetable broth
- ¼ cup of freshly chopped parsley
- ¼ cup of chopped almonds
- ½ cup of nonfat plain Greek yogurt
- 1 teaspoon of lemon zest
- 1 teaspoon of honey
- ½ teaspoon of lemon juice
- 1 teaspoon of freshly chopped parsley
Step 1
In a saucepan, bring water and barley to a boil, then cover and let it simmer gently until the barley turns tender, which usually takes around 30 minutes.
Step 2
While that's cooking away, set your oven to a toasty 450 degrees F (230 degrees C) and lay out a baking sheet lined with shiny aluminum foil. Drizzle a tablespoon of oil over the surface.
Step 3
Spread out the chickpeas on the oiled sheet and generously sprinkle them with smoked paprika, salt, and pepper. Slide them into the preheated oven and let them crisp up for about 40 minutes. Once done, allow them to cool within the cozy confines of the oven for an extra 10 minutes.
Step 4
In a skillet over medium-high heat, heat up another tablespoon of oil. Sizzle the shallot and garlic until they turn soft and release their fragrant aromas, which usually takes 2 to 3 minutes. Toss in the carrots and cook until they start to tenderize, typically around 5 minutes. Then, add the mushrooms and let them cook for 1 to 2 minutes. Splash in the red wine and let it reduce almost entirely, about 2 to 3 minutes. Stir in the harissa and let it mingle for an additional minute. Pour in the broth, allowing it to get absorbed, usually for about 5 minutes. Season with salt and pepper before transferring the mixture to a bowl.
Step 5
Mix the chickpeas into the savory concoction and fold in a quarter cup of parsley.
Step 6
In the same skillet over medium heat, warm up the remaining tablespoon of oil. Toss in the almonds and let them toast until they become fragrant, which should take around 2 to 3 minutes. Set them aside for later use.
Step 7
Whip up a quick lemon yogurt by combining yogurt, lemon zest, honey, and lemon juice in a bowl.
Step 8
To assemble the dish, place a base of barley at the bottom, followed by the chickpea mixture, toasted almonds, and a dollop of lemon yogurt. Sprinkle a teaspoon of parsley on top as a final garnish.
Extra Tips & Suggestions
- 1. Keep your chickpeas in a dry, airtight container to maintain their crunchiness.
- 2. Store your fresh herbs in a glass of water on the counter for easy access and to keep them fresh longer.
- 3. Keep your lemon yogurt dressing in a small mason jar for a convenient, ready-to-pour solution.
Reviews
Willa
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Silas
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Julian
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Louis
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Leighton
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Elin
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