Black Bean Stew with Pearl Barley

This nutritious stew transforms canned beans and dried spices from your pantry into a hearty vegan feast. 2 cups pearl barley (see note) 2 tablespoons vegetable oil 1 large red onion, finely

chopped

3 garlic cloves, minced 2 jalapeños, seeded and

finely chopped

2 teaspoons sea salt, plus

more as desired 2 teaspoons ground coriander 1 tablespoon ground cumin 1 teaspoon ground cinnamon 1 tablespoon dried oregano 1 tablespoon dried thyme 2 chipotle chiles in adobo

sauce, finely minced 2 (27-ounce) cans black

beans, drained and rinsed 1 (27-ounce) can chickpeas,

drained and rinsed 1 (8-ounce) can tomato sauce 3 tablespoons soy sauce Zest and juice of 2 limes,

divided use

Freshly ground black pepper,

to taste

2 tablespoons dark chocolate (dairy-free if you want the dish to be vegan), chopped

1 cup cherry tomatoes, halved,

for garnish

1 small bunch cilantro,

chopped, for garnish Instructions: Add the barley and 6 cups water to a pot and bring to a boil. Reduce heat to low, cover and let the barley simmer until tender, 50-60 minutes.

Heat a large pot over a medium flame and add the oil, followed by the onion, garlic and jalapeños. Sauté until the vegetables have softened, about 5 minutes.

Add the dried spices and herbs and cook for 3-4 minutes, stirring often. Add the chipotles, black beans and chickpeas, followed by 4 cups of water, the tomato sauce, soy sauce and juice of 1 lime. Place a lid on the pan and simmer for 20 minutes or until the liquid has thickened some.

When the barley has finished cooking, mix it with the remaining lime juice and zest, plus salt and pepper to taste.

Just before serving, stir the chocolate and half the cilantro into the bean stew. To serve, ladle the stew into bowls, top with a portion of the barley and garnish with the tomatoes and remaining cilantro. Note: This recipe can be served with rice instead of barley if desired. Makes 8 servings Adapted from “Plants Only Kitchen” by Gaz Oakley (Hardie Grant)