Rustic Mushroom Chickpea Stew with Barley and Thyme
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 carrots, diced
- 1 cup pearl barley, rinsed
- 4 cups vegetable broth
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 4 sprigs fresh thyme
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
- Add the mushrooms and carrots. Cook for 5 minutes, stirring now and then, until the mushrooms start to brown and release liquid.
- Stir in the barley and pour in the vegetable broth. Bring the mixture to a boil.
- Lower the heat to a simmer. Add the chickpeas and thyme sprigs. Season with salt and black pepper.
- Cover the pot and simmer for 35 to 40 minutes, stirring occasionally, until the barley is tender. Remove the thyme sprigs before serving.
Notes
If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra broth stirred in because the barley continues to absorb liquid as it sits.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife