Vegetable casserole

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• root veg, such as carrots, swede and parsnips600g g

  roughly chopped

• tomato purée↗1 tbsp tbsp
• vegetable stock↗1 litre litre
• pearl barley↗100g g
• thyme sprigs↗3

  plus a small handful thyme leaves to serve

• bay leaves↗2
• can chickpeas↗400g g

  drained and rinsed (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large-lidded casserole over a medium-low heat. Fry the onion and cook for 8 mins until softened. Stir in the carrot and root veg and cook for 5 mins to soften a little before stirring through the tomato purée.

2. 2

   Pour over the vegetable stock, then stir in the pearl barley and herbs. Put the lid on the pan, bring to a boil, then reduce to a simmer. Cook for 30 mins. Remove the lid, tip in the chickpeas and cook for a further 30 mins until thickened. Remove the thyme sprigs and bay leaves, then scatter over some fresh thyme leaves to serve.