Ingredients
Serves 4
Method
- In a large pot, cook the onion and garlic in a little bit of olive oil.
- Once soft, add in the sweet potato and spices, then stir to combine.
- Add the barley, water, stock cube, and stir. Bring to a boil then reduce to a low heat and cover with a lid. Cook for 20–30 minutes.
- Add in the diced tomatoes, chickpeas, lemon juice, and salt and pepper, then stir to combine. Cook for a further 10–20 minutes, or until the sweet potatoes are cooked and the barley is soft but chewy.
- Serve with a sprinkle of fresh parsley and salt and pepper to taste.
