Barley and chickpea soup with harissa and almonds
4
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Flaked almonds
2 tbs
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Carrot(s)
1 large, finely chopped
Lamb leg steak, raw
280 g, (Buy 350g) cut into 1cm pieces
Garlic
2 clove(s), crushed
Harissa
2 tsp
Salt reduced chicken stock
3 cup(s), (750ml)
Pearl barley
⅓ cup(s), (65g)
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Zucchini
1 medium, diced
Fresh lemon rind
2 tsp
Instructions
1
Toss almonds in a large saucepan over medium-high heat until golden. Transfer to a bowl.
2
Heat oil in same pan over medium heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Add lamb and cook, stirring, for 2–3 minutes or until browned. Add garlic and harissa and cook, stirring, for 30 seconds or until fragrant.
3
Add stock, 2 cups (500ml) water, barley and chickpeas and bring to the boil. Reduce heat and simmer, partially covered, for 1 hour or until lamb and barley are tender.
4
Add zucchini and cook, uncovered, for 2–3 minutes or until zucchini is just tender. Serve sprinkled with almonds and rind.
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