Harissa Barley Chilli
- Simple
- 1:20 h
- 19 ingredients
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: 4
Ingredients
For the Chilli
- 1 brown onion
- 3 cloves of garlic
- 3cm piece of fresh ginger
- 250g pearl barley
- 1 400g tin of black beans
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp rose harissa paste
- 2 tbsp tomato purée
- 1 tin of good quality tomatoes
- 1 vegetable stock cube
- 1 lime
- 1 tbsp tamari
- salt and pepper to taste
For the Cashew Cream
- 80g cashews
- 120ml almond milk
- 2 tbsp rose harissa paste
- 1 lime
- Pinch of salt
To Serve
- fresh coriander
Before you start
Microplane or garlic crush | Frying pan with high sides
Step 1
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
Ingredients
- 80g cashews
Step 2
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
Ingredients
- 1 brown onion
- 3 cloves of garlic
- 3cm piece of fresh ginger
- 250g pearl barley
- 1 400g tin of black beans
Step 3
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.
Ingredients
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp rose harissa paste
- 2 tbsp tomato purée
- 1 tin of good quality tomatoes
- 1 vegetable stock cube
- 1 lime
- salt and pepper to taste
Step 4
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
Ingredients
- 120ml almond milk
- 2 tbsp rose harissa paste
- Pinch of salt
Step 5
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
Ingredients
- 1 tbsp tamari
- 1 lime
- fresh coriander