Barley Vegetable Tagine
A hearty, aromatic North African-inspired stew that combines chewy pearl barley with tender roasted vegetables and warm Moroccan spices.
Ingredients
- •1 cup pearl barley (200g)
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, diced
- •2 cloves garlic, minced
- •1 tablespoon ras el hanout spice blend
- •1 teaspoon ground cinnamon
- •2 medium carrots, peeled and sliced into rounds
- •1 medium zucchini, chopped into half-moons
- •1 can (15 oz/425g) chickpeas, drained and rinsed
- •1 can (14 oz/400g) diced tomatoes
- •3 cups vegetable broth (720ml)
- •1/2 cup dried apricots, chopped
- •Salt and black pepper to taste
- •1/4 cup fresh cilantro or parsley, chopped for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 5 minutes until translucent.
- 2
Stir in the garlic, ras el hanout, and cinnamon, cooking for 1 minute until fragrant.
- 3
Add the pearl barley to the pot and stir to coat the grains in the spiced oil for 2 minutes.
- 4
Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 5
Add the carrots, zucchini, chickpeas, and dried apricots to the pot. Stir well, cover, and continue to simmer for another 15 minutes or until the barley is tender and vegetables are cooked through.
- 6
Season with salt and pepper to taste. If the tagine is too thick, add a splash of water or broth.
- 7
Serve hot, garnished with fresh cilantro or parsley.
💡 Chef tips
- If you prefer a deeper flavor, toast the dry pearl barley in a dry pan for 3 minutes before adding the oil and aromatics.
- This dish keeps exceptionally well in the refrigerator for up to 4 days and often tastes even better the next day as the flavors meld.
- Substitute the zucchini with cubed butternut squash or sweet potato for a heartier, earthier variation.
✅ How it should turn out
The finished tagine should be thick and fragrant with warm spices, featuring tender barley and vegetables that have absorbed the sweet-savory notes of the apricots and tomatoes.