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Author Notes: This was perfect served with plain Greek yogurt and tortilla chips. But then I'm always looking for any excuse to eat yogurt and tortilla chips at meals. It feels sinful. - Ordinary Blogger (Rivki Locker)
- 2 tablespoons olive oil
- 15 cloves garlic, chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- dashes black or Aleppo pepper
- 1/8 teaspoon paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1 entire head of celery, chopped coarsely
- 6 carrots, peeled and chopped coarsely
- 3 sweet potatoes, peeled and cut in chunks (I like them nice and large)
- 1/2 cup barley
- 2 cans chickpeas, or 1/2 bag dried chickpeas soaked overnight
- Heat the oil in a large pot (I used my Le Creuset stock pot) over medium-low heat. Add the chopped garlic and mustard and cumin seeds. Cook for 2-3 minutes, stirring constantly until your kitchen is smelling lovely and the seeds are beginning to pop.
- Add the remaining spices and the salt and cook for another minute, stirring, to incorporate all those lovely seasonings.
- Add the vegetables, barley, chickpeas and enough water to cover. If you're using canned beans, cook for about 2 hours. Dried beans may need longer to really soften up (I cooked mine gently for close to four hours).
- Serve as a main dish with some plain yogurt and tortilla chips. Oh, did I mention that it freezes really well? Freeze anything you have left for another time. It's great a as a side dish next to meat or fish.
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