This is a quick lunch to make when you don’t have many ingredients in the house. The only vegetable I had in the house was Chinese cabbage. I would have added carrot and mushrooms if I had had them. I love barley but have to eat it mainly for lunch as the hubby doesn’t like it. I was actually saving the chickpeas to make crispy chickpea bite but they will have to wait for next time. I was hungry.
Barley and Chickpea Tomato Simmer
1 can stewed tomatoes
1 can chickpeas
1/2 cup quick cooking barley (the only kind in Japanese grocery stores)
1-2 cans water (use the tomato can and then it will be clean and ready for recycling)
2 bullion cubes of your choice (I used beef)
1 bay leaf
1/2 teaspoon each of basil, oregano, cumin
A sprinkle of thyme
Salt and pepper to taste
1 teaspoon sugar (to reduce the acidity of the tomatoes)
Put everything but the salt and pepper in a soup pot and bring to a boil. Reduce the heat to medium-low and simmer until the barley is cooked. Add salt and pepper to taste. Serve.