INGREDIENTS: 1 x red onion (peeled & finely chopped) 4 x tablespoons extra virgin olive oil 3 x celery stalks (diced) 1 x red & 1 x yellow bell pepper (seeded & diced) 1 x red chilli (finely chopped) 4 x garlic cloves (peeled & finely chopped) 1 x handful pearl barley (rinsed in water & drained) 500 mls vegetable stock 1 x 400g can chopped tomatoes 1 teaspoon tomato puree 1 x 400g can chickpeas (rinsed & drained) 1/2 lemon freshly squeezed 1-2 x good pinches of Maldon salt 1 x tablespoon pink peppercorns 2 x sprigs oregano, finely chopped fresh parsley METHOD: Gently sauté the onion olive oil until soft Add celery and saute Add peppers, chilli, garlic and pearl barley Add stock, tomatoes & tomato puree and cook for a further 15 mins, or until the vegetables are al-dente Add chickpeas, lemon juice & salt and cook for a further 5 minutes Check the seasoning, add fresh herbs and serve with a nice hunk of bread :) | 
