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| Servings | 5-6Servings |
| Prep Time | 20Minutes |
| Cook Time | 2Hours |
Ingredients
- 1 Cup Timeless Black Kabuli® Chickpeas
- 1/2 Cup Timeless Purple Prairie® Barley
- 4 Cups Water
- 5 Cups Chicken broth
- 1/4 Cup Olive Oil
- 1 Cup Bacon or ham, finely chopped
- 1 Medium Onion, chopped
- 1 Large Carrot, chopped
- 2 Stalks Celery, chopped
- 3 Cloves Garlic, minced
- 2 Teaspoons Rosemary, fresh, finely chopped
- 14 Ounces Tomatoes, pureed (fresh or canned)
- 1/4 Cup Parmesan cheese, grated (For garnish)
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Ingredients
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Instructions
- Put chickpeas and barley in a pot with water and broth. Bring to a boil, reduce to simmer, cover and cook for 70 minutes or until the barley is just tender. The chickpeas may still be somewhat firm. (Soaking overnight covered with water will reduce the cooking time.)
- In a bowl, stir meat, onion, carrot, celery, garlic, and rosemary until completely blended.
- Heat oil in a soup or stock pot, and sauté the meat and vegetable mixture until vegetables are tender and fragrant, about 10 minutes.
- Add pureed tomatoes, chickpeas and barley, and cooked meat and vegetables to the stock pot, and cook for another 40 minutes.
- To serve, ladle into bowls and sprinkle with grated Parmesan cheese.
