/getattachment/3203a127-20cd-4c08-8c04-4c2429f34835/Roasted-veg-and-chickpeas-with-pearled-barley.aspx

Roasted veg and chickpeas with pearled barley Recipe

A delicious vegetarian dish, packed with colour, flavour and lots of heart-healthy grains.

Difficulty

Prep Time

5 minutes

Cooking Time

35 minutes

Serves

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Recipe Ingredients

4 Freshline Baby Marrows, sliced
1 small butternut, peeled and cubed
1 Freshline red pepper, sliced
1 large Freshline Brinjal, salted, rinsed and cubed
2 garlic cloves or 1 Freshline giant garlic clove
4 small sprigs of rosemary
50ml Olive oil
1 tin SPAR chickpeas, drained
250ml uncooked stampkoring/pearled barley (cooked as per pack instructions and drained)
2 rounds of reduced fat feta cheese

Combine all vegetables, fresh garlic and rosemary in a roasting dish and stir olive oil into it.
Bake in a pre-heated oven at 200°C for 30 minutes, stirring the veg every 10 minutes.
Remove vegetables and add chickpeas and crumble feta cheese on top.
Bake for a further 5 minutes so chickpeas are heated through and feta has melted and turned golden brown.
Serve on top of the pearled barley.