Barley Stew With Saffron and Chickpeas Recipe

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Ingredients:

Serving

1 onion, chopped
1 yellow bell pepper, seeded and diced
1 garlic clove, chopped
1 tbsp olive oil
1 tsp smoked paprika
1 pinch saffron
1 cup pearl barley
1 (540 ml) can chickpeas, rinsed and drained
5 cups chicken broth
2 cups cherry tomatoes, halved
1 cup frozen peas, thawed
salt and pepper

Directions:

In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	179.24 Kcal (750 kJ)
Calories from fat	27.06 Kcal
		% Daily Value*
Total Fat	3.01g	5%
Sodium	749.14mg	31%
Potassium	507.21mg	11%
Total Carbs	30.56g	10%
Sugars	4.43g	18%
Dietary Fiber	7.59g	30%
Protein	5.57g	11%
Vitamin C	45.9mg	76%
Vitamin A	0.5mg	17%
Iron	10.2mg	56%
Calcium	38.8mg	4%

Amount Per 100 g
Calories	51.97 Kcal (218 kJ)
Calories from fat	7.85 Kcal
		% Daily Value*
Total Fat	0.87g	5%
Sodium	217.23mg	31%
Potassium	147.08mg	11%
Total Carbs	8.86g	10%
Sugars	1.28g	18%
Dietary Fiber	2.2g	30%
Protein	1.62g	11%
Vitamin C	13.3mg	76%
Vitamin A	0.1mg	17%
Iron	2.9mg	56%
Calcium	11.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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