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Harissa Barley Chilli

  • Simple
  • 1:20 h
  • 19 ingredients

Our Harissa Barley Chilli is your new go-to for meal prep or a family feast. Packed with protein-rich black beans, nutty barley, and aromatic spices like rose harissa, it’s comfort food with a twist. Big on taste and even bigger on servings, this is a great way to save time and money later on in the week!

Serves: 4

Ingredients

For the Chilli

  • 1 brown onion
  • 3 cloves of garlic
  • 3cm piece of fresh ginger
  • 250g pearl barley
  • 1 400g tin of black beans
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp rose harissa paste
  • 2 tbsp tomato purée
  • 1 tin of good quality tomatoes
  • 1 vegetable stock cube
  • 1 lime
  • 1 tbsp tamari
  • salt and pepper to taste

For the Cashew Cream

  • 80g cashews
  • 120ml almond milk
  • 2 tbsp rose harissa paste
  • 1 lime
  • Pinch of salt

To Serve

  • fresh coriander

Before you start

Microplane or garlic crush | Frying pan with high sides

Step 1

Soak the cashews

  • Place the cashews into a bowl and cover with boiling water
  • Leave to soak for at least 30 minutes before draining
  • Once ready to use, drain before using

Ingredients

  • 80g cashews

Step 2

Prepare the ingredients

  • Peel and finely chop the onion
  • Peel and grate the garlic and ginger with a microplane
  • Rinse the barley until the water runs clear
  • Drain and rinse the beans

Ingredients

  • 1 brown onion
  • 3 cloves of garlic
  • 3cm piece of fresh ginger
  • 250g pearl barley
  • 1 400g tin of black beans

Step 3

Begin the chilli

  • Heat the olive oil in a pan over medium heat. Once shimmering, add the onion and a pinch of salt and cook for 6 minutes, until softened. Add the garlic and ginger and cook for a further minute. Add the paprika, cumin, oregano, harissa and cook for a minute to release the flavours. Next, add the tomato puree and stir for a minute before adding the barley, beans, tomatoes, stock cube and 1 litre of water. Bring to a boil then simmer on a low heat for about 40 minutes until the barley is cooked all the way through.

Ingredients

  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp rose harissa paste
  • 2 tbsp tomato purée
  • 1 tin of good quality tomatoes
  • 1 vegetable stock cube
  • 1 lime
  • salt and pepper to taste

Step 4

Make the cashew cream

  • Add the cashews, almond milk and harissa to the powerful blender with a pinch of salt. Blend until smooth and velvety. Add a squeeze of lime to taste

Ingredients

  • 120ml almond milk
  • 2 tbsp rose harissa paste
  • Pinch of salt

Step 5

Finish and serve

  • Squeeze the juice from a lime into the chilli, followed by the tamari. Taste and add more lime juice, salt and pepper as desired
  • Serve in bowls garnished with a drizzle of harissa cashew cream and freshly chopped coriander

Ingredients

  • 1 tbsp tamari
  • 1 lime
  • fresh coriander