Jess Faraday (jess_faraday) wrote in healthfood_porn,
Jess Faraday
jess_faraday
healthfood_porn

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Barley & Chickpea Curry

xposted to food_porn


A recent conversation with a friend inspired me to start trying to cook with different kinds of whole grains. Toward this end, I picked up some barley at the grocery store. I was delighted to see that it's incredibly nutritious (low calorie, high fiber, high protein, low fat), and even more delighted with the taste: mild, with a texture that can be called almost, but not exactly, crunchy.

glicky's post from yesterday gave me the basis for a variation on the chickpea curry that's a favorite in our house. There aren't any pics, though, because it went too fast!

Barley:

1/2 C dry barley provided a large serving for two. It would probably provide a modest serving for four, but we were hungry.

Bring 6 cups of water to boil. Add barley. Simmer, covered, for 1/2 an hour, or until tender.

Curry:

1 teaspoon each: cardamom, cumin, cinnamon, curry, chopped garlic
2 pinky-finger sized jalapeno chiles, diced
1/2 C nonfat plain yogurt
1 can garbanzo beans, with water
2 T olive oil

Heat spices, garlic, chiles, and olive oil in a large frying pan. Add garbanzo beans, with water, and cook for 5 minutes or so. Add yogurt.

The cooking time varies, depending on how long it takes us to get the kids to bed so we can enjoy it =) but usually isn't longer than 10 minutes or so.

Serve over barley.
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