Lunch · Middle Eastern · 15 min
Levantine Barley and Chickpea Mujaddara with Caramelized Red Onions
- Calories
- 607
- Protein
- 21g
- Carbs
- 94g
- Fat
- 18g
Ingredients
- 170 g chickpeas
- 36 g pearl barley
- 2 clove garlic
- 2.5 cup water
- 0.5 tsp salt
- 0.5 tsp ground cumin
- 1 each red onion
- 0.8267 tbsp extra-virgin olive oil
Method
- 01Soak the dried chickpeas in cold water overnight. Drain, transfer to a heavy-bottomed pot, cover with ample water, bring to a boil, and simmer until tender, about 45 minutes. Drain and measure out 170 g of cooked chickpeas.
- 02In a medium saucepan, heat 10 g (about 2 tsp) of extra-virgin olive oil over medium-low heat. Add the thinly sliced red onions and sauté, stirring frequently, until deep mahogany and crisp-edged, roughly 20 minutes. Set half of the caramelized onions aside for garnish.
- 03Add the minced garlic to the remaining onions in the saucepan and bloom for 1 minute until fragrant. Add the ground cumin and dry pearl barley, stirring to coat in the oil for 1 minute.
- 04Pour in 2.5 cups of water and add the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the barley is tender and liquid is absorbed.
- 05Fold the cooked chickpeas into the warm barley mixture and fluff gently with a fork.
- 06Spoon the warm barley and chickpea mujaddara into a wide shallow bowl. Top with the reserved crispy caramelized red onions and drizzle with the remaining 5 g (1 tsp) of extra-virgin olive oil before serving.
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