Ingredients
SERVES 4
– 300 g barley
– 150 g hulled chickpeas
– 1 bay leaf
– ½ onion chopped
– 1 bunch of parsley
– 1 celery stalk chopped
– 1 carrot chopped
– 30 g Grana Padano grated
– 4 cups vegetable broth
– 5 tbsps. EVO
– salt to taste
– ground pepper to taste
Directions
Soak the chickpeas for 2 hours in cold water; then rinse them and drain. Right after, heat up 3 tablespoons of EVO in a non-stick frying pan and sauté celery, carrot and onion. Also, add in the barley and chickpeas, and let them sauté together for a couple of minutes. Then, add a bay leave, a slice of onion and gradually pour in the broth, letting everything simmer for ab. 60 minutes. Once barley and chickpeas are cooked, add salt, and transfer the mixture to a soup tureen.
Dress with 2 tablespoons of EVO, some Grana Padano and a sprinkle of pepper right before serving.
Other recipes – Barley