SMOKY CHICKPEA & PEARL BARLEY RISOTTO

Smoky chickpea & pearl barley risotto image

Swap regular risotto rice for chickpeas and pearl barley to make this smoky chipotle-flavoured risotto. Add extra chipotle if you like it spicy

Provided by Liberty Mendez

Categories Dinner

Time 1h

Number Of Ingredients 10

Ingredients

2 tbsp rapeseed oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 tsp paprika
400g can chopped tomatoes
800ml vegetable stock
400g chickpeas, drained and rinsed
300g pearl barley, rinsed
2-3 tbsp chipotle paste (depending on how spicy you like it)
2 tbsp low-fat crème fraîche (or vegan crème fraîche)

Steps:

Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.

Nutrition Facts : Calories 490 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium