Carrots and Chickpeas with Minty Barley
Meet Carrots and Chickpeas with Minty Barley—a delightful recipe that combines hearty grains, vibrant maple roasted vegetables, and a refreshing touch of mint.
Ingredients
For the barley
- 1 cup pearl barley
- 3 cups water
- ½ tsp salt
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 whole lemon juice
- 1 tbsp dried mint
Roasted carrots and chickpeas
- 1 can chickpeas
- 500g (1lb) carrots
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ⅓ tsp chili flakes
Garnish
- ⅓ cup pomegranate seeds
- ¼ cup chopped parsley
Instructions
- Rinse the barley under cold water. In a medium pot, combine the barley and water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the barley is tender and liquid is absorbed. Fluff the barley with a fork, stir in the olive oil, lemon juice, mint, garlic and salt,. Set aside.
- Preheat the oven to 200C (400F).To the baking tray add whole peeled carrots, if the carrots are very big slice them lenghtwise in half. Add chickpeas, drizzle with olive oil, maple syrup, salt, paprika, chili flakes and cumin. Massage the spices into carrots and chickpeas and roast for about 30 minutes, until golden brown.
- On a serving platter, spread the minty barley as a base. Top with the carrot and chickpea mixture. Garnish with parsley and pomegranate seeds. Serve it and enjoy!