Toasted Fennel + Barley Chickpea Stew (V)

Toasted Fennel + Barley Chickpea Stew

3 cups veggie broth

1 + 1/4 cup coconut milk

1 can chickpeas, drained (save the liquid, I have recipes using it. think: coconut carrot breakfast cake)

3/4 cup dried barley

3 celery sticks

3 large carrots

5 cloves garlic, sliced thinly

1 tbsp olive oil

1 tsp fennel seed

1/2 tsp dried thyme

1/2 tsp sea salt

Pinch fresh ground black pepper

3 handfuls of kale, chopped or ripped into small pieces

Instructions

1. In a medium sized pot, toast fennel seed in the olive oil on a medium flame for about a minute, or until fragrant

2. Add chopped carrots and celery to the pot to cook for about 5 minutes, stirring every so often

3. Mix the dried barley into the veggies and stir occasionally for about 5-6 minutes to toast the grains and slightly brown them. This adds great flavor to the dish!

4. Add the broth, coconut milk and garlic to the pot. Bring to a boil then cover and let simmer on a medium-low flame for 35-40 minutes. Don’t lift the lid before the 35 minute mark, the steam is what cooks the barley

5. Finally, add the drained chickpeas and kale. Give it another good stir, then cover for another 10 minutes to wilt the kale before serving!