Levantine Barley and Chickpea Mujaddara with Caramelized Red Onions

Soak the chickpeas overnight. In a heavy-bottomed pot, bring soaked chickpeas to a boil, then simmer until tender, about 45 minutes. Drain and set aside.

In a medium saucepan, sauté the thinly sliced red onions in the olive oil over medium-low heat. Stir frequently until they are deep mahogany and crisp-edged, roughly 20 minutes. Remove half for garnish.

Add the garlic to the remaining onions in the pan and bloom for 1 minute until fragrant. Add the dry pearl barley and stir to coat in the aromatic oil.

Add 2.5 cups of water and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 35 minutes until the barley is tender and liquid is absorbed.

Fold in the cooked chickpeas and fluff gently with a fork.

Plate the warm barley mixture in a wide shallow bowl. Top with the reserved crispy caramelized red onions and a final drizzle of fresh olive oil. Serve warm.