I know the food featured on my blog the past few days has not been the most vibrant, but sadly its just reflecting the weather around me that continues to be cold, windy and blustery. The harsh wind has battered most of the green leaves from my apple tree (that was strategically blocking the view of the commuter trains passing by). I've also wanted to share some photographs of progress in the garden plot, but every time we've attempted to point the camera at something, whether it be a chive flower head or the potato foliage, they flop manically in the gushing wind.
For the past few days, I've also been wandering the flat with a crocheted shawl wrapped over my shoulders. D's been teasing me saying I should play a character in the Little House on the Prairie. I'm just nippy (cold) and feeling a little on the wimpy side.
Serves 4 – 6
1 medium onion, sliced
1 large carrot, grated
2 cloves garlic, crushed
2 tablespoons olive oil
200g chestnut mushrooms, sliced
160g pearl barley
1 generous teaspoon cumin, toasted
Splash of hot sauce to taste
1 tablespoon Tamari or soy sauce
Salt and pepper to taste
1 ¼-1¾pint vegetable stock
1 x 400g can of chickpeas, drained and rinsed
Heat the oil in a large pot, sauté the onions until soft, then add the carrots, garlic and mushrooms and sauté until the mushrooms become tender. Add the barley, cumin, hot sauce, soy sauce, salt and pepper to taste and stock. Bring to a boil then turn down to a simmer. Add the chickpeas and cook for 30 minutes or until the barley is cooked. Serve with a crusty bread.