Smoky Tomato & Chickpea Barley Stew

When the weather calls for comfort, nothing beats a steaming bowl of hearty stew. This Red Bean & Barley Stew is more than just a warm meal it's a medley of rich flavors, wholesome ingredients, and vibrant herbs that make it as nutritious as it is delicious. Whether you're hosting a family dinner or prepping meals for the week, this dish is a guaranteed crowd-pleaser.

Why You'll Love It

Nutritious Powerhouse: Packed with fiber from barley, Swiss chard, and sweet potatoes, this stew supports digestive health and keeps you feeling full.

Flavor Explosion: A perfect blend of spices coriander, cumin, allspice, and ginger brings warmth and depth, while fresh dill and mint add a refreshing twist.

Plant-Based & Filling: It's entirely vegetarian yet hearty enough to satisfy even the most voracious appetites.


A New Twist to Try: Smoky Tomato & Chickpea Barley Stew

For a new spin on the original recipe, try this smoky variation. Chickpeas add a nutty texture, and smoked paprika lends a rich, smoky flavor to the dish.

Smoky Tomato & Chickpea Barley Stew
Serves: 6
Cook Time: 55 minutes

Ingredients:

3 Tbsp. extra-virgin olive oil, divided

1 cup pearl barley

1 large yellow onion, chopped

2 celery stalks, diced

2 medium carrots, peeled, diced

3 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. ground cumin

1 tsp. ground coriander

6 cups low-sodium vegetable broth

1 (28-oz.) can diced tomatoes

2 bay leaves (optional)

1 large sweet potato, peeled, cut into 1-inch cubes

1 (15-oz.) can chickpeas, drained, rinsed

1 cup kale, stems removed, leaves chopped

1½ tsp. apple cider vinegar

1 tsp. sugar

Kosher salt and freshly ground black pepper to taste

½ cup fresh parsley, chopped, for garnish


Instructions:

1. Heat 1 Tbsp. oil in a large pot over medium-high heat. Add barley and toast until fragrant, about 5 minutes. Transfer to a bowl.


2. Heat remaining oil in the same pot. Add onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in garlic, smoked paprika, cumin, and coriander. Cook until fragrant, 2 minutes.


3. Add vegetable broth, diced tomatoes, bay leaves, and sweet potato. Bring to a boil, reduce to a simmer, and cook 15 minutes.


4. Stir in barley, chickpeas, and kale. Simmer until barley and sweet potato are tender, about 15 minutes.


5. Stir in apple cider vinegar and sugar. Adjust seasoning with salt and pepper. Discard bay leaves before serving.


6. Garnish with parsley and serve hot.


This variation brings a smoky, slightly tangy profile that's sure to satisfy on any chilly day. Whether you stick with the original recipe or try this twist, you're in for a comforting, nutritious meal that warms the soul.