Smoky chickpea & pearl barley risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 400g can chopped tomatoes
- 800ml vegetable stock
- 400g chickpeas, drained and rinsed
- 300g pearl barley, rinsed
- 2-3 tbsp chipotle paste (depending on how spicy you like it)
- 2 tbsp low-fat crème fraîche (or vegan crème fraîche)
Method
- STEP 1
Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
- STEP 2
Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.
