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Curried Chickpeas and Barley with Strawberry Chutney

Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes

5 serves per portion

Recipe courtesy of the Country Kitchens team

Ingredients:

Curried Chickpeas:

  • 1 brown onion, finely diced
  • 2 garlic cloves, minced
  • 1 head cauliflower, cut into florets
  • 1 green capsicum, roughly chopped
  • 1 cup vegetable stock
  • 3 cups cooked barley (approx. 1 cup dry, cooked to packet directions)
  • 400g can of chickpeas, rinsed and drained
  • 2 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 cup natural yoghurt, to serve
  • ¼ cup fresh coriander leaves (optional)

    • Chutney:

  • 2 medjool dates, soaked in 2 tablespoons hot water
  • 4 cups fresh strawberries, cut into quarters
  • ½ cup raisins
  • 1 brown onion, finely diced
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves, finely chopped
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (optional)
    • Method:
    1. MASH dates and water to form a paste in the bottom of a medium saucepan.
    2. ADD the rest of the strawberry chutney ingredients and heat over low-medium heat.
    3. SIMMER mixture for 15 minutes, stirring occasionally, until soft and jam-like. Remove from heat and allow to cool.
    4. HEAT olive oil in a saucepan over medium heat.
    5. ADD onion and garlic and sauté for 2-3 minutes.
    6. ADD cauliflower, capsicum and ¼ cup stock to the saucepan and cook over medium heat for about 5 minutes.
    7. MIX in remaining stock, chickpeas, curry powder and cumin. Simmer for 5 minutes or until vegetables are tender.
    8. STIR in lime juice and zest.
    9. SERVE four equal portions of curried chickpeas over a bed of barley with yoghurt, coriander and strawberry chutney on top.
    What's Great About It:

    This recipe is jam packed with a combination of fruit and veg, and of course plenty of fibre! Just because there’s no meat, doesn’t mean you miss out on protein, with the chickpeas and barley both being a great source. The sweet chutney compliments the curried chickpeas and cauliflower, resulting in an interesting and well-balanced dish.

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