Chickpea and barley risotto

Prep: 10 mins
Cook: 150 mins
Chickpea and barley risotto
Try this simple tasty risotto without the constant ladling and absorbing times.

1 ½ tbsp olive oil

3 carrots, peeled and chopped

3 garlic cloves, finely chopped

½ head cauliflower, cut into small florets

½ small onion, finely chopped

4 sprigs fresh thyme

230g pearl barley, rinsed

400g chickpeas, rinsed and drained

590ml chicken stock

295ml water

½ tsp salt

¼ tsp ground black pepper

1 ½ tbsp fresh lemon juice

60g Vegetarian friendly hard cheese, grated

3 tbsp fresh parsley, chopped

Heat oil in large saucepan over medium-high heat.

Add the carrots, garlic, cauliflower and onion.

Cook until vegetables being to soften, stirring occasionally for about 5 minutes.

Stir in the thyme and barley then cook 2 minutes, stirring frequently.

Transfer the mixture to the slow cooker.

Stir in the chick peas, stock, water, salt and pepper.

Cook on high 2 ½ hours or until barley is tender and most of the liquid is absorbed.

Remove and discard the thyme sprigs, stir in lemon juice.

Serve in warm bowls garnished with cheese and parsley.


Preparation Time
10 minutes

Cooking Time
150 minutes

Main ingredients
Beans, Cheese, Vegetables, Grains, Stock/Broth

Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian, Slow cooking

Special Info

Level of Difficulty

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