Mushrooms, barley, veggies, and chick peas make a hearty and healthy stew.
Yield: 4-6 servings
Time: 45 minutes
Tools
- large pot with lid
- wooden spoon
Ingredients
- 2 T olive oil
- 1 medium carrot, chopped
- ½ medium onion, chopped
- 2 cloves garlic, minced
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- about 20 small mushrooms, chopped
- 3-4 c vegetable stock
- 1 c pearl barley
- ½ cup soaked/cooked or canned chickpeas
- 1 T soy sauce
- 1 t cumin
- salt
- pepper
- Tabasco (optional)
Directions
Heat oil over medium heat, add carrot, onion, garlic, and peppers, and sauté until onions are translucent, about 5 minutes.
Add mushrooms and sauté another 3-5 minutes until tender.
Add remaining ingredients and simmer until barley is tender, 20-30 minutes.
Notes
Adapted from How It All Vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.
Buy it:
Help
Abbreviations | Conversions | Cooking tips
