Mushroom Barley Stew

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: Amazon.com \| Amazon.co.uk
Help	Abbreviations \| Conversions \| Cooking tips