We all had this for lunch. Delish.....from the fabulous Avoca Soups book.
- 2 onions chopped
- olive oil
- 2 carrots, diced
- 1 red and 1 green pepper sliced
- 1 chilli
- 4 garlic cloves finely chopped
- handful of pearl barley rinsed in several changes of water
- 2 celery stalks diced
- 1 litre chicken stock
- 1 x 400g tin of tomatoes
- 1 tsp tomato puree
- 1 x 400g tin of chickpeas
- 2 sprigs oregano
- 1 tsp thyme leaves
Saute the onion for 10 mins in 4 tblspns of olive oil. Add carrots, peppers, chilli, garlic and barley. toss in more oil and cook for 2-3 minutes. Add the celery, stock, tomatoes and puree and cook for a further 15 minutes or until the veg are just cooked. Add the chickpeas and cook for a further 5 minutes.
Add the fresh herbs, check seasoning and serve.
You can also add chorizo or char grilled chicken for a more substantial meal.
