Barley Vegetable Tagine
A hearty, aromatic North African-inspired stew that combines chewy pearl barley with tender vegetables and warm, earthy spices.
Ingredients
- •1 cup pearl barley, rinsed
- •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 cumin
- •1/2 teaspoon ground cinnamon
- •2 medium carrots, peeled and sliced into rounds
- •1 medium zucchini, diced
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 can (14.5 oz) diced tomatoes
- •3 cups vegetable broth
- •1/2 cup dried apricots, chopped
- •Salt and black pepper to taste
- •1/4 cup fresh cilantro, chopped for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion and sauté for 5 minutes until translucent, then stir in the garlic, ras el hanout, cumin, and cinnamon, cooking for 1 minute until fragrant.
- 3
Add the carrots, zucchini, and rinsed barley to the pot, stirring to coat the grains in the spice mixture.
- 4
Pour in the diced tomatoes, vegetable broth, and chickpeas. Bring the mixture to a boil.
- 5
Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the barley is tender and most of the liquid has been absorbed.
- 6
Stir in the chopped dried apricots during the last 5 minutes of cooking.
- 7
Season with salt and pepper to taste, and serve warm garnished with fresh cilantro.
💡 Chef tips
- If you prefer a thicker stew, remove the lid for the last 5 minutes of cooking to allow excess liquid to evaporate.
- You can substitute the dried apricots with golden raisins or chopped dates for a slightly different sweetness profile.
- This dish keeps exceptionally well in the refrigerator for up to 3 days and often tastes even better the next day as the spices meld.
✅ How it should turn out
The finished tagine should be thick and fragrant, with tender, nutty barley and soft vegetables balanced by the subtle sweetness of the apricots.