Mujaddara with Caramelized Red Onions and Toasted Pecans

Rinse the raw chickpeas and barley thoroughly. Cover chickpeas with water and soak overnight; drain before using.

In a medium heavy-bottomed pot, bring 2 cups of water to a boil. Add the chickpeas and barley, reduce heat to low, and simmer covered for 45-50 minutes until the barley is chewy and tender and the chickpeas are soft. Drain any excess liquid.

While the grains cook, thinly slice the red onion. In a dry skillet over medium heat, toast the pecans until fragrant, then remove and set aside.

In the same skillet, caramelize the onions until they are deeply browned and sweet, adding a splash of water if they stick.

Once the grains are cooked, fluff them with a fork. Fold in the caramelized onions.

Plating: Scoop the mixture into a shallow bowl, top with the toasted pecans, and finish with a squeeze of fresh lemon juice and a pinch of flaky salt to brighten the earthy flavors.