Lunch · Middle Eastern · 15 min
Mujaddara with Caramelized Red Onions and Toasted Pecans
- Calories
- 592
- Protein
- 22g
- Carbs
- 90g
- Fat
- 18g
Ingredients
- 73.7 g Chickpeas (garbanzo beans), mature seeds, raw
- 53.8 g Barley, pearled, raw
- 18 g Nuts, pecans
- 100 g ONIONS, RED
Method
- 01Rinse the raw chickpeas and barley thoroughly. Cover chickpeas with water and soak overnight; drain before using.
- 02In 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.
- 03While 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.
- 04In the same skillet, caramelize the onions until they are deeply browned and sweet, adding a splash of water if they stick.
- 05Once the grains are cooked, fluff them with a fork. Fold in the caramelized onions.
- 06Plating: 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.
Cook it with the whole plan around it
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