Recipe information
Ingredients for - Smoky chickpea & pearl barley risotto
4. 2 tsp paprika -
6. 800ml vegetable stock -
7. 400g chickpeas, drained and rinsed -
8. 300g pearl barley, rinsed -
9. 2-3 tbsp chipotle paste (depending on how spicy you like it) -
10. 2 tbsp low-fat crème fraîche (or vegan crème fraîche) -
How to cook deliciously - Smoky chickpea & pearl barley risotto
1. Stage
Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
2. Stage
Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.
