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.
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.
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