Chermoula-Braised Vegetables With Barley
Recipe: #29868
July 04, 2018
Categories: Barley, Pumpkin, Potluck, Steam Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, more
"From our daily newspaper The West Australian. Times are estimated."
Ingredients
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- FOR QUICK CHERMOULA
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Nutritional
- Serving Size: 1 (621.9 g)
- Calories 352.2
- Total Fat - 13.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 495.8 mg
- Total Carbohydrate - 55.5 g
- Dietary Fiber - 10.7 g
- Sugars - 19.9 g
- Protein - 9.5 g
- Calcium - 160.8 mg
- Iron - 4.4 mg
- Vitamin C - 51.9 mg
- Thiamin - 0.3 mg
Step by Step Method
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
No special items needed.