Barley Stew With Saffron and Chickpeas

• onion↗1

  chopped

• yellow bell pepper↗1

  seeded and diced

• garlic clove↗1

  chopped

• olive oil↗1 tablespoon
• smoked paprika↗1 teaspoon
• saffron↗1 pinch
• pearl barley↗1 cup
• chickpeas↗1 can

  rinsed and drained

• chicken broth↗5 cups
• cherry tomatoes↗2 cups

  halved

• frozen peas↗1 cup

  thawed

• salt and pepper

Step-by-step instructions

1. 1

   In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.

2. 2

   Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.

3. 3

   Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.