Chickpea and Barley Soup

Prep Time
10 min
Cook Time
1 hr
enough for 4 people
Chickpea and Barley Soup

This soup is hearty enough to fight off the last bits of cold weather but the lemon and dill make this shit feel bright and ready for spring. Never cooked with barley? Well this is a solid start for your uneducated ass. 

This recipe comes from The 30-Day Alzheimer's Solution: The Definitive Food and Lifestyle Guide to Preventing Cognitive Decline by Dean Sherzai, MD and Ayesha Sherzai, MD. 

2 teaspoons extra virgin olive oil
1 leek, thinly sliced
1 celery stalk, chopped
1 carrot, chopped
1 cup button or cremini mushrooms, chopped
1 cup uncooked hulled barley (or pearled barley is you want that shit to cook faster)
6 cups vegetable broth
1 large bunch of collards, thinly sliced
1 15 ounce can chickpeas, drained and rinsed
salt and pepper
2 tablespoons chopped dill
2 tablespoons chopped chives
juice of 1 lemon
nondairy sour cream
hot sauce

Warm the olive up in a large pot and then add the leek, celery, carrot, and mushrooms. Cook over a medium heat, stirring occasionally, for about 5 minutes, or until everything softens up.

Add the barley, mix it all in, and then pour in the broth. Bring it to a boil then lower the heat to medium-low. Simmer for about 50 minutes until the barley is tender. You'll only need to simmer for about 30 is you use pearled barley though.

Once the barley is tender (think like pasta), add the collard greens and chickpeas along with some salt and pepper. Simmer for another 5-10 minutes so that collards can wilt and the chickpeas can warm up. Turn off the heat and stir in the dill, chives, and lemon juice.

Serve with a dollop of sour cream with some hot sauce mixed in.

Pairs With...

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