Purple Barley, Black Chickpeas, and Pumpkin Stew

Pumpkin Stew with Purple Prairie Barley® and Black Kabuli Chickpeas™

Celebrate the harvest of autumn with Timeless Purple Prairie Barley® and Black Kabuli Chickpeas™! A hearty vegetarian stew that makes an impressive centerpiece.

Course Main Dish
Cuisine Vegan, Vegetarian

Ingredients

1 Medium Sugar pumpkin
1 Cup Timeless Purple Prairie® Barley
3 Cups Water
1/4 Cup Timeless Black Kabuli® Chickpeas
2 1/2 Cups Water
6 Teaspoons Olive Oil
1 Medium Onion, finely chopped
6 Medium Shiitake mushrooms, chopped
1 Medium Turnip or parsnip, chopped
2 Medium Carrots, chopped
1/2 Cup Water or broth
1/2 Teaspoon Salt
1/4 Teaspoon Ground pepper
1 Teaspoon Oregano, dried

Servings: Servings

Units:

Rating	1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe!
Servings	6Servings
Prep Time	15Minutes
Cook Time	60Minutes

Instructions

Cook Purple Prairie Barley® and Black Kabuli Chickpeas™ by bringing water to a boil, adding barley and chickpeas. Reduce heat to simmer and cover. Simmer for about 1 hour until grains are tender and water is absorbed. (Cooking time can be reduced to about 30 minutes by soaking grains and chickpeas overnight in water.)
Cut out the top of the pumpkin and scoop out the seeds. Grease a baking dish with a bit of olive oil and place the pumpkin in the dish, top side down. Bake at 400 degrees until tender, about 40 minutes.
In the meantime, heat olive oil in a frying pan. Add onions and mushrooms. Cook until onions are transparent.
Add turnip or parsnip and carrots. Reduce heat to low.
Add water or broth, simmer until vegetables are tender.
Add salt, pepper, and oregano.
Add cooked barley and chickpeas to vegetable mixture.
Stir and simmer until liquids are absorbed.
Put stew in pumpkin and serve as centerpiece in the middle of the table.