Chermoula-Braised Vegetables With Barley

4
Servings
15m
Prep Time
40-45m
Cook Time
55m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR QUICK CHERMOULA

Nutritional

  • Serving Size: 1 (620.9 g)
  • Calories 366.1
  • Total Fat - 14.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 1.2 mg
  • Sodium - 207.6 mg
  • Total Carbohydrate - 54 g
  • Dietary Fiber - 10.7 g
  • Sugars - 18.9 g
  • Protein - 12.1 g
  • Calcium - 164.3 mg
  • Iron - 4.4 mg
  • Vitamin C - 52 mg
  • Thiamin - 0.3 mg

Step 1

To make chermoula, combine all ingredients in a bowl.

Step 2

Heat oil in a large casserole dish over a medium heat and add the onion and capsicum and cook for 3 to 4 minutes, or until onion is soft and then add chermoula and stir for 30 seconds, or until fragrant.

Step 3

Add pumpkin, drained chickpeas, barley, currants, stock and water and bring to a boil and then reduce to a simmer and cover and cook for 35 minutes, or until tender.

Step 4

Cut away silverbeet leaves from either side of white vein and stem and discard the stems and chop silverbeet leaves and add to dish.

Step 5

Cook stirring, for about 3 minutes or until wilted.

Step 6

Sprinkle with almonds and garnish with coriander and serve with steamed zucchini.

Tips & Variations


No special items needed.

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