Spiced Chickpea and Barley Stew with Roasted Red Peppers

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty vegetarian stew combining chewy barley, tender chickpeas, and smoky roasted red peppers with warming spices. This Mediterranean-inspired vegetarian recipe (vegetarian stew, mediterranean spices), ready in about 65 minutes, pairs pearled barley, cooked chickpeas, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pearled barley
• 2 cups (drained if canned) cooked chickpeas
• 1 cup, sliced roasted red peppers
• 4 cups vegetable broth
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 5-6 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices release their aroma.
3. Step 3: Add 1 cup pearled barley, 4 cups vegetable broth, and 1 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
4. Step 4: After 30 minutes, stir in 2 cups cooked chickpeas and 1 cup sliced roasted red peppers. Simmer uncovered for another 15 minutes until barley is tender and stew thickens.
5. Step 5: Adjust seasoning with 1/2 tsp black pepper and more salt if needed. Stir in 2 tbsp chopped fresh parsley before serving warm.