Dig in to this cosy vegetable casserole, packed with nutritious root vegetables, pearl barley and chickpeas. It's a simple midweek meal the whole family will love
- Serves: 4 persons
- 2tbsp olive oil
- 1onion , chopped
- 600g root veg, such as carrots, swede and parsnips, roughly chopped
- 1tbsp tomato purée
- 1litre vegetable stock made from 2 Kallo Organic Vegetable Stock Cubes
- 100g pearl barley
- 3thyme sprigs, plus a small handful thyme leaves to serve
- 2bay leaves
- 400g can chickpeas, drained and rinsed (optional)
Step 1Heat the oil in a large-lidded casserole over a medium-low heat. Fry the onion and cook for 8 mins until softened. Stir in the carrot and root veg and cook for 5 mins to soften a little before stirring through the tomato purée.
Step 2Pour over the vegetable stock, then stir in the pearl barley and herbs. Put the lid on the pan, bring to a boil, then reduce to a simmer. Cook for 30 mins. Remove the lid, tip in the chickpeas and cook for a further 30 mins until thickened. Remove the thyme sprigs and bay leaves, then scatter over some fresh thyme leaves to serve.