Chickpeas and Barley Broth *(v) possible

Hi guys!

I suppose that many of you are planning summer parties this or next weekend! So today, I would like to share a wonderful recipe, Chickpeas and Barley Broth, which is useful to fulfil your guests. For vegetarian or began guests, ignore chicken and swap chicken stock with veg stock.

The key to make lovely broth is making stock by yourself whichever chicken or vegetarian stock you use. I have tried several types of stock cubes for the broth and they definitely worked, but they could never beat my homemade stock which were made from various vegetables including carrots, potatoes, onions, leaks, mushrooms and chicken wings etc. I will not put the recipe of stock as we all know that there is not a certain way to make nice stock and I don’t think mine is the best either. Use what you have in your cupboard, and add a bit of salt, black pepper and white wine. But if you don’t have enough time, then don’t worry and use cubes.

This is not “Aisan-Asian” broth. My English husband actually loves it so do not worry to serve non-Japanese food fan! I hope you guys will find this recipe helpful!

 

[Ingredients] 4 – 5 servings

  • 3 tbs of olive oil
  • 1/2 onion – diced
  • 3 garlic cloves – chopped
  • 1/2 red chilli – chopped
  • 2 chicken thighs – chopped, with the skin removed
  • 1/2 red pepper – cut into 2cm²
  • 1/2 yellow pepper – cut into 2cm²
  • 2 tomatoes – sliced roughly
  • 5-8 chestnut mushrooms – cut into half
  • 50ml of white wine
  • 300-400g of chickpeas tinned
  • 1300ml of chicken or veg stock
  • 100g of barley – washed
  • 50g of quinoa – washed
  • A pinch of salt
  • A pinch of black pepper
  • A bunch of coriander – chopped

[Instruction]

  1. Pour olive oil into a hot large sauce pan and stir fry onion, garlic and red chilli. Add salt and black pepper.
  2. Add chicken thighs into the pan and panfry them.
  3. Add all other vegetables and cook them, stirring for 5 minutes.
  4. Pour white wine into the pan and reduce the juice for a minutes.
  5. After adding chickpeas and mix them well, pour the stock into the pan. Leave the pan with the lid on for 20 minutes.
  6. Add barley and quinoa into the pan and simmer 30 more minutes. Add seasoning if necessary.
  7. To serve, put coriander on the top of broth.

 

 

When you try my recipes, please leave the comment and give me feedback. There is no need entering your email address to leave messages so if you are not happy to give me your personal information just skip that question. (I can not remove that question due to the worldpress system.) You can also contact me on my Contact Page or you can also share your attempts on Instagram with #jhomerecipes.

I hope you find this information useful for your happy healthy life!

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