INGREDIENTS
INGREDIENTS:
300 g pearl barley @colfiorito
200 g chickpeas @colfiorito
2 bell peppers
2 zucchini
1 eggplant
1 broccoli
100 g cherry tomatoes
1 clove of garlic
1 teaspoon smoked paprika
1/2 teaspoon cumin seeds
Oil, salt and pepper to taste
PREPARATION
First turn to the chickpeas: put them in a bowl with the cumin, smoked paprika, salt and a generous tablespoon of oil, mix and transfer to a baking sheet lined with parchment paper. Bake them at 200°C for 20-25 minutes. Now peel and core the vegetables and cut them into chunks. Saute them in a pan over a very high heat with oil and a clove of garlic until golden brown and soft and let them cool. Clean the cherry tomatoes and cut them in half. Mix them in a small bowl with a little oil, a pinch of salt, pepper and dried oregano to taste. Boil the barley according to the directions on the package. Drain when al dente and cool under running water. Collect it in a bowl along with the cooked vegetables, cherry tomatoes with their seasoning and chickpeas and mix well.
