Chickpeas and Barley in Red Lentil and Eggplant Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup barley |
1 medium onion, finely chopped |
1 eggplant, medium-large, finely chopped |
3 tablespoons tomato paste |
1 cup dried red lentils |
5 cups vegetable broth (may use cooking liquid from home-cooked chickpeas for part of this) |
4 tbsp. fresh mint, minced (or 2 tbsp. dried) |
1 1/2 tsp. salt (or to taste) |
3 cups cooked chickpeas (or 2 cans, drained and rinsed) |
1 tsp. ground cumin |
1/2 tsp. red pepper flakes |
1 tbsp. lemon juice |
2 tbsp. finely chopped fresh parsley |
Directions:
1. Cook the barley in water until it's tender.
2. Spray a non-stick dutch oven or large saucepan with a light coating of olive oil, and heat over medium-high heat.
3. Add the onion and cook until lightly browned, about 4 minutes.
4. Add the eggplant and cook for another 2 minutes, stirring.
5. Turn the heat to medium-low and add the tomato paste and the lentils; stir to combine and add 4 cups of the vegetable broth and the mint.
6. Reduce the heat and cook until the lentils are tender, ~20 minutes.
7. When the lentils are tender, use a hand blender to blend the sauce right in the pot.
8. Taste and add as much salt as you like.
9. Add the cumin and red pepper and stir in the drained barley and chickpeas.
10. Simmer for 15 minutes and add lemon juice and additional salt (if needed) just before serving with parsley sprinkled on top.
11. Serve over rice, if desired.
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