Mushroom Barley Stew

• large pot with lid
• wooden spoon

• 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)

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.

Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.

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