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| Servings | 6Servings |
| Prep Time | 15Minutes |
| Cook Time | 60Minutes |
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
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Ingredients
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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.
