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)
Ingredients
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2 tablespoons
olive oil
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15
cloves garlic, chopped
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1/2 teaspoon
mustard seeds
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1/2 teaspoon
cumin seeds
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Dash
black or Aleppo pepper
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1/8 teaspoon
paprika
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1/2 teaspoon
curry powder
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1/4 teaspoon
cinnamon
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1 teaspoon
salt
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1
entire head of celery, chopped coarsely
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6
carrots, peeled and chopped coarsely
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3
sweet potatoes, peeled and cut in chunks (I like them nice and large)
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1/2 cup
barley
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2
cans chickpeas, or 1/2 bag dried chickpeas soaked overnight
Directions
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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.
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Add the remaining spices and the salt and cook for another minute, stirring, to incorporate all those lovely seasonings.
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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).
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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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