Barley Stew With Saffron And Chickpeas

• 1 onion, chopped
• 1 yellow bell pepper, seeded and diced
• 1 garlic clove, chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 pinch saffron
• 1 cup pearl barley
• 1 (540 ml) can chickpeas, rinsed and drained
• 5 cups chicken broth
• 2 cups cherry tomatoes, halved
• 1 cup frozen peas, thawed
• salt and pepper

1. In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
2. Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
3. Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.

onion, yellow bell pepper, garlic, olive oil, paprika, saffron, pearl barley, chicken broth, cherry tomatoes, frozen peas, salt

Taken from www.food.com/recipe/barley-stew-with-saffron-and-chickpeas-487985 (may not work)