Harissa Barley Chilli
Our Harissa Barley Chilli is your new go-to for meal prep or a family feast. Packed with protein-rich black beans, nutty barley, and aromatic spices like rose harissa, it’s comfort food with a twist. Big on taste and even bigger on servings, this is a great way to save time and money later on in the week!
Serves
Ingredients
For the Chilli
<item-todo-done>1 brown onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>3cm piece of fresh ginger<item-todo-done><item-todo-done>250g pearl barley<item-todo-done><item-todo-done>1 400g tin of black beans<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tbsp rose harissa paste<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tin of good quality tomatoes<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp tamari<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Cashew Cream
<item-todo-done>80g cashews<item-todo-done><item-todo-done>120ml almond milk<item-todo-done><item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
To Serve
<item-todo-done> fresh coriander<item-todo-done>
Before you start
Microplane or garlic crush | Frying pan with high sides
Soak the cashews
- Place the cashews into a bowl and cover with boiling water
- Leave to soak for at least 30 minutes before draining
- Once ready to use, drain before using
Prepare the ingredients
- Peel and finely chop the onion
- Peel and grate the garlic and ginger with a microplane
- Rinse the barley until the water runs clear
- Drain and rinse the beans
Begin the chilli
- Heat the olive oil in a pan over medium heat. Once shimmering, add the onion and a pinch of salt and cook for 6 minutes, until softened. Add the garlic and ginger and cook for a further minute. Add the paprika, cumin, oregano, harissa and cook for a minute to release the flavours. Next, add the tomato puree and stir for a minute before adding the barley, beans, tomatoes, stock cube and 1 litre of water. Bring to a boil then simmer on a low heat for about 40 minutes until the barley is cooked all the way through.
Make the cashew cream
- Add the cashews, almond milk and harissa to the powerful blender with a pinch of salt. Blend until smooth and velvety. Add a squeeze of lime to taste
Finish and serve
- Squeeze the juice from a lime into the chilli, followed by the tamari. Taste and add more lime juice, salt and pepper as desired
- Serve in bowls garnished with a drizzle of harissa cashew cream and freshly chopped coriander