Preparation Time:
Ingredients
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14 oz (1 2/3 cup) of pearl barley
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3 cups (25 oz) of
Arctic Gardens Mirepoix Mix
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6 cloves of garlic, chopped
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2 1/2 oz of ginger, chopped
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1/3 cup of extra virgin olive oil
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12 cups of chicken stock
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Salt to taste
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2 3/4 tbsp of curry powder
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3.3 lbs of Canned Chickpeas
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3 1/3 oz of lime juice
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1 small bunch of cilantro, chopped
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3 1/2 oz of plain yogurt
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3 1/2 oz of 15 % cream
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1 1/4 cup of fresh tomatoes, chopped
Preparation
- Boil barley, then immerse in ice water. Let cool.
- Sweat mirepoix in olive oil with garlic and ginger.
- Add stock and season.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Add lime juice, cooked barley and chickpeas. Continue cooking for 5 minutes.
- Remove from heat and add chopped cilantro and yogurt just before serving.
