Spiced Chickpea and Barley Stew with Roasted Red Peppers
A hearty vegetarian stew combining chewy barley, tender chickpeas, and smoky roasted red peppers with warming spices. This mediterranean-inspired vegetarian (vegetarian stew, mediterranean spices) ready in about 65 minutes pairs pearled barley, (drained if canned) cooked chickpeas, sliced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Spiced Chickpea and Barley Stew with Roasted Red Peppers take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Chickpea and Barley Stew with Roasted Red Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pearled barley from drying out.
Can I substitute ingredients in Spiced Chickpea and Barley Stew with Roasted Red Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Chickpea and Barley Stew with Roasted Red Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Chickpea and Barley Stew with Roasted Red Peppers vegetarian stew?
Yes — this recipe is tagged vegetarian stew based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
