Its a simple dish with lots of flavor. However, some fore thought must be applied as both the barley and the beans need to soak over night before cooking. So, this is a dish thats perfect for a Monday as you can have the fore thought on a Sunday night before bed.
I made the dish with some turkey sausage but this is not at all needed and can be skipped completely.
Here are the ingredients, enough for 4 servings:
1 large red paprika
1-2 medium sized red onions
1 tbsp spanish smoked paprika powder
*2 turkey or lamb sausages
2 vegetable or chicken stock cubes
1 dl dried chick peas
1 dl dried barley
1 tinned tomato
drizzle of extra virgin olive oil
1 tbsp cooking oil (e.g., sunflower oil)
2-3 garlic cloves
salt & pepper
*optional
Night before:
- Place the chickpeas in a bowl and cover with 4 dl water. Of course you can also opt for canned chickpeas. Then skip the above step.
- Place the barley in a bowl and cover with 3dl water.
To cook dish: - Cook the chick peas in a pan with 1 stock cube of your choice. These should take between 40-50min. Drain and set aside.
- Cook the barley in a separate pan with 1 stock cube of your choice. The barley will be done within 20min. Drain and drizzle a little extra virgin olive oil on-top.
- Slice the onion(s) into slivers and place in a large pan adding cooking oil and allowing to fry on a low heat.
4. While the beans and barley drain. Chop the paprika into chunks.
5. Fry the above till shinny and beginning to soften.
6. If you plan to use sausage, slices these and add to pan.
7. Season with the smoked paprika powder, salt and pepper. Continue frying on a low heat.
8. Slice the garlic and add to the pan.
9. Allow to fry for another 4-5min.
10. Add the chickpeas and allow to fry for another 2min, keep stirring to avoid burning at the bottom of the pan.
11. Add the tinned tomatoes and allow to cook for 5min. Taste, add seasoning if needed.
12. Finally add the barley. Serve up in bowls and add a small drizzle of extra virgin olive oil.
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