Oriental Barley Stew

Ingredients

• 150 g celery root (2 stalks)
• 150 g carrots (2 carrots)
• 100 g leeks (1 small stalk)
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1200 ml classic vegetable broth
• 175 g pearl barley
• 425 g chickpeas (canned, drained weight)
• 1 bunch parsley
• 8 dried prunes
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash, and cut celery root into 1 cm cubes.

2. 2.

   Peel carrots and dice them into 1 cm pieces.

3. 3.

   Wash leeks, slice into thin strips, peel garlic and finely chop.

4. 4.

   Heat olive oil in a large pot. Sauté the vegetables with garlic over medium heat for 4-5 minutes until colorless.

5. 5.

   Sprinkle cinnamon and cumin over the mixture.

6. 6.

   Add broth and bring to a boil.

7. 7.

   Stir in barley and simmer for 15 minutes.

8. 8.

   Drain chickpeas, rinse cold, add them to the pot with the barley, and cook for another 10-15 minutes.

9. 9.

   Meanwhile, wash parsley, shake dry, pluck leaves, and roughly chop.

10. 10.

    Quarter dried prunes. Season stew with salt and pepper, stir in parsley and prunes. Bring to a boil again and serve immediately.