I added my own twist to this recipe and it came out really good. I used barley in this, but you can use whatever kind of grain you'd like.


Recipe Summary

30 mins
1 hr
1 hr 30 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.

  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.

  • Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.

  • Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.

  • Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.

  • Stir chickpeas into the mixture and add 1/4 cup parsley.

  • Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.

  • Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.

  • Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.

Cook's Note:

Prepare your chosen grain according to box directions.

Nutrition Facts

750 calories; protein 24.6g; carbohydrates 94.3g; fat 32.7g; cholesterol 3.3mg; sodium 711.6mg. Full Nutrition