It is getting quite chilly in Sydney, so warm foods are creeping on the menu in my kitchen. For the winter months I am particularly drawn towards spices, warm veggies and lots of wholesome yummy grains. Of which this recipe I have recently developed combines all three of my winter food cravings so I am one happy chappy! This recipe is great as you are getting a load of veggies, fresh herbs for digestion and an excellent source of protein, fibre and carbohydrates through the pearl barley and chickpeas. Not to mention it is delicious! So here is my first official winter recipe called Roast Veggies with Pearl Barley & Chickpeas. 

WHAT DO I NEED?

Serves 4

2 Eggplants

1 Zucchini

1 Carrot

1 Sweet Potato

1 Cup Pearl Barley

1 Cup Chickpeas

1 tablespoon sesame seeds

1 tablespoon ground Cumin

1 tablespoon Garam Marsala

1 Cup Coriander

3 Cloves Garlic

WHAT DO I DO?

To start – soak the chickpeas and pearl barley in water over night.

Pre-heat oven to 180 degrees. Place the eggplant, zucchini, carrot, sweet potato and garlic on a large baking tray. Cover with olive oil, sprinkle the sesame seeds all over the vegetables, then sprinkle the Cumin and Garam Marsala all over the vegetables. Place the baking tray in the oven for approximately 30 minutes until vegetables are baked through.

Meanwhile, add two parts water to the chick peas and barley in separate sauce pans. Bring to boil and continue until cooked through and soft.

Once the vegetables are baked and the chickpeas and pearl barley are cooked – mix all the ingredients in a large bowl. Combine well so the flavours from vegetables soak through.

Top with fresh chopped coriander. Yummo!