Chickpea and barley soup, a recipe from the rural culinary tradition prepared with simple and easy-to-find ingredients. It’s a hearty, complete dish suitable even for those on a diet or following vegetarian or vegan eating regimes. If you like soups

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Boiling, Stovetop, Slow Cooking
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

4.6 oz barley
1 cup carrot (cleaned)
1.8 oz leek
2 tablespoons olive oil
8.5 oz cooked, boiled chickpeas
1 tablespoon tomato paste
2 cups vegetable broth
to taste fine salt
to taste black peppercorns

Tools

1 Cutting board
1 Knife
1 Peeler
1 Pot
1 Immersion Blender

Preparation of Chickpea and Barley Soup

First, heat the vegetable broth prepared in advance and keep it warm.
Clean and chop the leek into small pieces.
In a pan, pour 2 tablespoons of olive oil and add the chopped leek.
Sauté over medium-low heat for 5 minutes.
Meanwhile, peel and dice the carrot into small cubes.
After 5 minutes of cooking the leek, add the diced carrot, pour in all the vegetable broth, and cook for 10 minutes over medium-low heat.
Now remove from heat and blend everything.
Return to heat and add the cooked chickpeas, heat for a couple of minutes, then blend lightly so about half of the chickpeas remain whole.
Then, add the barley and tomato paste. Stir and let cook for 25/30 minutes or until the barley reaches the desired tenderness.
Once the soup is cooked, adjust the salt and finish with a sprinkle of fresh pepper.
And voilà… the chickpea and barley soup is ready to be served at the table.