Roasted veg and chickpeas with pearled barley Recipe

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


Prep Time

5 minutes

Cooking Time

35 minutes



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

Recipe Method

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

Hints & Tips