Name: Smoky chickpea & pearl barley risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil -; 1 large onion, finely chopped -; 4 garlic cloves, finely chopped -; 2 tsp paprika -; 400g can chopped tomatoes -; 800ml vegetable stock -; 400g chickpeas, drained and rinsed -; 300g pearl barley, rinsed -; 2-3 tbsp chipotle paste (depending on how spicy you like it) -; 2 tbsp low-fat crème fraîche (or vegan crème fraîche) -

Ingredients for - Smoky chickpea & pearl barley risotto

1. 2 tbsp rapeseed oil

2. 1 large onion, finely chopped

3. 4 garlic cloves, finely chopped

4. 2 tsp paprika

5. 400g can chopped tomatoes

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.