Jalfrezi a la Chickpeas

Indian inspired spices kick up the YUM! factor

I love to grocery shop when I’m hungry.  I know, I know……probably not the best idea, but it’s the only way I’ve ever been!  I usually gather a couple cookbooks, drive to the store, and see what I’m in the mood for.  And sometimes I plan my meals out ahead of time.  But the other night,  I went in for just one item, and the hunger struck me.  Barley was on the brain…so I went and got barley.  “What will I do with this,” I thought.  “Get some vegetables!” I told myself.  Well barley and veggies are great, but I need some protein….so I grabbed some chickpeas in a can.  I was wandering slowly away from the beans, pondering how to spice it up.  And then, all of a sudden, I hear, “Pick me!  Pick me!” and look over to see a jar of sauce shouting out to me from the shelf…Seeds of Change certified organic Jalfrezi Simmer Sauce with bell peppers and coconut….low and behold, I made a new discovery, combining all these for a quick hearty meal.  And it’s easy as 1,2,3.  Here you go, enjoy.

Prep time: about 30 minutes

Servings: 4-5  P.S. To make this recipe only costed $10 (and that includes a prepared sauce, imagine how much cheaper homemade sauce would be).  So that’s about $2 per meal!  Nice n’ cheap!

Protein grams per serving: about 15 grams

What you’ll need:

• 1 3/4 cups of organic pearled barley
• 1 stalk fresh organic broccoli, cut off the stem and use florets
• 1 medium organic carrot, sliced about 1/2 inch thick
• 1 can organic garbanzo beans (chickpeas)
• 1 jar Seeds of Change Jalfrezi sauce

What to do:

1. Soak the barley about two hours before you want to start this recipe.  Just measure, pour in a mixing bowl and cover with water, about an inch above the barley.
2. Start by filling a medium sized pot with water, a couple inches from the top.  Bring to a boil.
3. In the meantime, drain your soaking barley in a colander and rinse well.  Let sit.
4. Peel and slice the carrot.  Rinse and chop the broccoli.
5. Add the barley to boiling water.  Cook 25-30 minutes, so that it’s gently bubbling, or reduce to simmer and cover, either way stirring occasionally (add more water if necessary!)
6. After adding the barley get the water and steamer ready for the vegetables.  Steam for 5 minutes.
7. While steaming, open the jar of sauce and put in a small saucepan.
8. Open, drain and rinse beans.  Add to the sauce  and heat thoroughly.
9. When barley is done, drain if needed.  Combine barley, veggies and sauce mixture in a casserole dish and you’re done!