July 04, 2018
Grains, Barley, Vegetables,
Pumpkin, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Steam, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more
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"From our daily newspaper The West Australian. Times are estimated."
To make chermoula, combine all ingredients in a bowl.
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.
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.
Cut away silverbeet leaves from either side of white vein and stem and discard the stems and chop silverbeet leaves and add to dish.
Cook stirring, for about 3 minutes or until wilted.
Sprinkle with almonds and garnish with coriander and serve with steamed zucchini.
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