Barley Stew with Saffron

Barley Stew with Saffron

  • Preparation 15 min
  • Cooking 1 h
  • Servings 4
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free
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Ingredients

    • 1 onion, chopped
    • 1 yellow bell pepper, seeded and diced
    • 1 clove garlic, chopped
    • 1 tablespoon (15 ml) olive oil
    • 1 teaspoon (5 ml) smoked paprika
    • 1 pinch saffron
    • 1 cup (250 ml) pearl barley
    • 1 can 19 oz (540 ml) chickpeas, rinsed and drained
    • 5 cups (1.25 litres) chicken broth
    • 2 cups (500 ml) red or yellow cherry tomatoes, halved
    • 1 cup (250 ml) frozen peas, thawed
    • Salt and pepper

Preparation

Note from Ricardo

If desired, serve the barley stew with pan-fried or steamed salmon steaks, grilled scallops or grilled skinless chicken breast. Shrimp goes very well with this dish but are less advised for people who have high cholesterol.

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