This is my kind of meal. It’s a hearty and wholesome dish that has the option to be vegan if you choose a dairy-free yogurt.
This Purple Barley with Cumin-Fried Shallots & Chickpeas is a flavor-packed bowl of goodness that checks all the boxes. Purple barley is naturally rich in antioxidants and forms the earthy base of this recipe. Golden-fried shallots and protein-rich chickpeas mingle in aromatic cumin oil. I find this Purple Barley with Cumin-Fried Shallots & Chickpeas a meal that’s satisfying, nourishing, and just a little bit addictive.
This dish is perfect for batch cooking or serving as a show-stopping side. The toasted cumin seeds bring a toasty warmth that pairs beautifully with the nutty barley and buttery chickpeas. Serve it warm or at room temperature, on its own or with grilled fish, tofu or meat; either way, it’s a vibrant, fiber-filled way to fuel your day while keeping your gut (and your taste buds) happy.
Happy eating,
~Monique
Purple Barley with Cumin-Fried Shallots & Chickpeas
Serves ~2 people as a main, ~4 as a side salad.
1/2 cup purple barley, rinsed
2 tbls olive oil
1 tsp cumin seeds
1/2 tsp Aleppo red pepper flakes
1 large shallot, thinly sliced
1 cup chickpeas
1 tsp salt, divided
2 tbls lemon juice
1 handful of arugula
2 tbls pistachios or sliced almonds, toasted
1/2 cup Greek yogurt (choose a DF option as desired)
Optional topping: Flaked salt and an additional drizzle of olive oil
Boil 1.5 cups of water in a medium saucepan, add the barley and 1/2 teaspoon of salt. Cover, reduce heat to a simmer, and cook until tender (about 25 minutes). Drain any remaining water and set aside.
In the meantime, warm the oil in a medium-sized skillet over medium heat. Add the cumin seeds and toast about 30 seconds or until you begin to smell the aroma. Add in the pepper flakes and thinly sliced shallot, toss well, and let simmer. Add in the chickpeas and remaining 1/2 teaspoon of salt, toss well, and let simmer again until the shallot begins to gain a bit of color (about another 3 minutes.)
Remove from heat. Add the lemon juice. Scoop the cooked purple barley onto a platter, and layer over the chickpeas. Sprinkle the dish with the arugula and toasted nuts.
Add a dollop of Greek yogurt to the top, an extra drizzle of olive oil, and a sprinkling of flaked salt.
Serve warm or at room temperature.
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