Ingredients
3¾ oz pearl barley
3 tbsp fresh parsley, preferably flat leaf, minced
¼ tsp dried rosemary
4 oz chickpeas, canned, drained
2 cups vegetable broth
1 tsp vegetable oil
1 cup squash, or pumpkin, diced
5½ oz red onion, chopped
1 medium tomato
salt, to taste
freshly ground black pepper, to taste
1 tbsp parmesan cheese, grated or powdered, per serving
¼ tbsp parsley, chopped, per serving
Preparation
Preheat the oven to 350 degrees F.
Heat up the oil in a skillet over medium heat. Add the onion, squash, and rosemary. Saute for 6 to 7 minutes, stirring frequently, until the vegetables are slightly caramelized.
Add the barley and continue sauteing until the mixture is thoroughly combined.
Remove from heat, then stir in the tomato, chickpeas, and parsley.
Season with salt and pepper, stir to combine, then transfer the barley mixture to a baking dish. Add the broth.
Cover with foil, then bake for 1 hour.
Remove the foil and continue baking for 15 more minutes until the liquid is absorbed and the mixture is heated through.
Portion accordingly, garnish with parmesan cheese and parsley. Have your guests help themselves with either marinara sauce or pesto for another depth of flavor. Serve and enjoy!
