Persian Barley with Split Peas

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1622kj

CARBS

62g

CALORIES

387cal

SUGARS

14.7g

PROTEIN

20.6g

FIBRE

13.6g

FAT

6.3g

SAT. FAT

0.8g

SERVES 2

Make sure you don’t overcook the barley and peas, it's great to have some ‘bite’ still in them.
Great to add a tin of tuna for a quick leftover lunch or toasted in a wholegrain wrap.

½ cup split yellow peas
1 red onion, finely chopped
1 clove garlic, chopped
1 tsp cumin seeds
4 cardamom pods, crushed
2 cloves
1 cinnamon stick
¼ cup barley
1 cup vegetable stock
200g sweet potato, cut into chunks
150g cavolo nero (also known as Tuscan kale or black spinach), chopped
1 tbs currants, soaked in 1 tbs hot water
¼ cup chopped fresh coriander, plus a few sprigs to serve
15 g pistachios, chopped

Rinse split peas, cover with water and set aside to soak.

Heat a non stick pan, spray with oil and add onion, garlic, cumin, cardamom, cloves and cinnamon and cook for a few minutes.

Rinse barley well and add to pot with stock and simmer for 15 minutes. Add drained and well rinsed peas, return to a simmer and cook for 25 minutes.

Add sweet potato, cavalo nero and currants and cook for another 10-15 minutes, or until liquid has evaporated and ingredients have cooked.

Adjust seasonings, add coriander and top with pistachios and coriander sprigs.